Blue potato starch glass noodle chapchae

Steep blue butterfly pea flowers in hot water and set the tea aside.

Mix 50 grams each of cool water and potato starch into a slurry in a large bowl.

Whisk in 200 to 250 grams of freshly boiling blue butterfly pea flower tea; it should form a thick gloopy gelatinous mixture, which shows the starches have gelatinised.

Add the remaining 400 to 500 grams of potato starch, adjusting with more water or corn starch as necessary to an extremely thick but pipeable consistency.

Put the dough in a piping bag, snip the tip and pipe directly into barely boiling water.

The noodles are done as soon as they float, about 30 seconds; scoop them out into a cool water bath. They do not stick to each other.

In a small bowl combine the soy sauce, mirin, white sugar, sesame oil and minced garlic; half goes in during cooking, half is saved for plating.

In a carbon steel pan heat a small amount of vegetable oil and saute the sliced onion until lightly caramelised and soft, about three to five minutes; move to a large tossing bowl.

Saute the sliced shiitake mushrooms to a golden brown crisp and add them to the bowl.

Saute the blue noodles in a little oil over high heat just to heat them through, add half the sauce and cook about 20 seconds so the garlic and sugar do not burn.

Toss everything together in the bowl with the rest of the sauce, the cooked vegetables and a tablespoon of toasted sesame seeds.

Plate and garnish with thinly sliced chives and sesame seeds. Snip the noodles if they are too long.