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Bring large pot to boil.
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.
When water boils, add 1 teaspoon salt and noodles, boil 8-10 minutes, until just tender, then drain.
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.
Add mirin and coconut amino sauce, then add noodles and heat through, taking care not to overcook bok choy.
Remove from heat, toss with cilantro and salt to taste.
Toast sesame seeds in a dry skillet or hot oven several minutes, tossing often and sprinkle them on the dish.