Heat a pot of water. Once boiling, add noodles and cook for 5 minutes, or until translucent. Then strain, rinse under water to eliminate added starch and let cool.
In a mason jar shake sesame oil, tamari, mirin (or vinegar), coconut sugar and sesame seeds. In a bowl, place dehydrated seaweed, add 1 cup water and let sit for 5 minutes until re-hydrated.
In a saucepan add grapeseed oil, garlic and ginger, sautéing for 3-4 minutes. Add carrots, shitake and sautee for 5 minutes, until tender. Add bokchoy for 2 minutes, and then pour dressing and glass noodles on top and sautee for 3-5 more minutes. Add green onions as garnish.
Serve hot by itself, or with a piece of fish or tofu steaks.
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