Soak Harusame Noodles in cold water for 10 to 15 minutes to hydrate. When they are soft, drain well and tear short if very long.
Prepare vegetables. Basically you need to slice them into thin strips or cut into small pieces. I used 1 Carrot, a handful of Snow Peas, 100g cooked Bamboo Shoots, 5 Shiitake Mushrooms. Other suggestions include Shimeji, Enoki, Beans, Black Fungus (Kikurage), Garlic Chives, Bean Sprouts, Pak Choi, etc.
Place all the sauce ingredients in a mixing bowl and mix well. This has to be done before you start cooking. Cooking process doesn’t take long at all.
Heat Sesame Oil in a large frying pan or a wok, cook Pork Mince with Ginger and Garlic, breaking up the mince. When the Pork changes colour, add vegetables and cook for a few minutes.
Pour in the sauce mixture and bring it to the boil. Then add Harusame Noodles.
Harusame Noodles become transparent. At this point, you might think the sauce is too much and you need more noodles. DO NOT worry because the noodles will soak up the sauce. When the sauce is almost gone, it is ready to serve.
