Chili and sesame tossed noodles

Bring a generous pot of water to a boil.

Toast one tablespoon sesame seeds in a frying pan over medium heat for 40 seconds, then grind coarsely in a pestle and mortar.

Cook the noodles in the boiling water, breaking them up with chopsticks occasionally so they do not stick.

Mix the ginger, soy sauce, black rice vinegar, sesame oil, chili oil, green onion and ground sesame seeds into a sauce.

Add the roughly chopped bok choy to the boiling water about a minute before the noodles are done.

When the noodles are cooked, strain through a sieve, toss with the sauce and the shimeji mushrooms in a large mixing bowl, and plate. Under 10 minutes in total.