Potatoe Noodles with Black Fungus, Wakame and Kimchi

Korean potato noodles are a nice change from rice and egg noodles. It's a lot stickier but is great in combination with a good dash of sesame oil. After cooking, you might want to cut the noodles into shorter lengths so they are easier to handle. Otherwise, you'll never be able to mix in the other ingredients.

I cooked the noodles and black fungus together according to the packed. After cooking, rinse the noodles two or three times in cold water to remove the starch. I then pan friend some ginger and garlic with the carrots and spinach. The noodles went back into the pan to reheat. After taking this off the heat, I seasoned with soy sauce, two tablespoons of mirin and importantly, don't forget to add two tablespoons of sesame oil or so.

Wakame (seaweed) and kimchi goes well as a side dish.