Re-hydrate the cellophane noodles in boiling water. Drain and cut the noodles in half.
Separate the bok choy stems and leaves, and cut up in to easy to eat pieces (cut the leaf in half, and the stem to 5-7mm pieces).
Heat oil in a pan and start stir frying the stem.
When the stem are coated in oil, add the drained cellophane noodles, the bok choy leaves, and the red chili pepper and stir fry quickly. Add the combined ingredients from Step 1 and simmer.
Add the katakuriko dissolved in water and mix quickly. (You don't have to add it but the sauce is easier to eat if it's thickened a bit.)
Drizzle in sesame oil and mix in.
Transfer to a serving plate, sprinkle toasted sesame seeds, and it's done. (If you add sesame seeds while crushing them between your fingers, they'll be even more fragrant.)
Story Behind this Recipe
I wanted to use the bok choy my parents grow. It's easy but I tried stir frying it with cellophane noodles.
Oyster sauce tastes so different depending on the manufacturer. I used Kikkoman brand oyster sauce this time. Use my recipe as a guideline and adjust it depending on the brand of oyster sauce you are using. This is flavored lightly. If you prefer a richer saltier flavor, adjust to your taste.