Steam or boil the potatoes and mash once they are soft enough.
Add the flour and a pinch of salt to the mashed potatoes and mix to make a batter. Add water if needed. Leave the batter to rest in a plastic bag or a layer of wet cloth.
While waiting, prepare a vegetable stock by boiling the shiitake mushrooms, radish and ready-cut kelp. Once cooked, remove the mushrooms, chop into bite-sized pieces and place back into the stock. Remove the kelp to use as a topping later.
Cut the courgette and carrot into half-moon shaped pieces. Finely chop or mince the chillies and mix them with a small amount of soy sauce, sesame seeds and salt to taste.
Hand-pull the batter into flat, bite-sized pieces, add to the stock and bring to a boil.
When the hand-pulled noodles are almost cooked, add the courgette and carrot pieces and bring to a boil again. Season with soy sauce and salt to taste.
Pour into a bowl and add the kelp on top. Serve with the chilli in a separate bowl.
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