Step 1

Bring large pot to boil.

Step 2

Remove and discard mushroom stems; cut caps into ½ inch slices. If using small bok choy, slice stems lengthwise, leaving leaves and stems together. For large head, diagonally slice stems ¾ inch thick; slice leaves into 2 inch wide ribbons.

Step 3

When water boils, add 1 teaspoon salt and noodles, boil 8-10 minutes, until just tender, then drain.

Step 4

Meanwhile, heat olive oil in large skillet, add mushrooms and ¼ teaspoon salt, sea kelp, sauté over medium heat 3-4 minutes, and then add carrots and snap peas and bok choy, and toss while cooking for a few more minutes.

Step 5

Add mirin and coconut amino sauce, then add noodles and heat through, taking care not to overcook bok choy.

Step 6

Remove from heat, toss with cilantro and salt to taste.

Step 7

Toast sesame seeds in a dry skillet or hot oven several minutes, tossing often and sprinkle them on the dish.