Place the waxy potatoes of your choice into a pot of boiling water and cook until fork tender (about 15 minutes, skin on). Drain well and place the potato into a mixing bowl. Instead of boiling, if you have an instant pot or pressure cooker you can follow this recipe.

Peel the potato skin off and transfer into a bowl with warm water, and start mashing as fine as you can.

Add potato starch to the mashed potatoes and work into a dough while warm, until well combined. Allow to cool down.

Meanwhile you can prepare the stir fry veggies by simply chopping up the vegetables of your choice and sauté in vegetable oil beginning from the ones that needs more cooking (for those listed in the recipe the order would be: onions, peppers, mushrooms and mangetout). Set aside.

Make the sauce by simply combining all the ingredients to a bowl.

As soon as the noodle dough can be easily handled, cut the dough into 20 equal pieces. Working with 1 pieces of dough at a time, gently roll the dough into a sphere, flat it down, then with a nozzle or a bottle neck slightly pressing down to create the mushroom stalk effect. Repeat with remaining dough.

Place the noodles in cold water, and cook for around 4-5 minutes after it boils.

Meanwhile add the sauce to the vegetables and heat it up until it starts bubbling.

Drain the mushroom shaped noodles and add them to the pan with the vegetables and sauce. Sauté on medium heat until they are covered in sauce and they become glossy.

Transfer on a serving dish and garnish with fresh chives and/or spring onions, some chilli flakes if you like them spicy and a sprinkle of sesame seeds. Enjoy right away.