Place Hokkien noodles in boiling for 3 minutes until tender (or cook as per packet instructions). Strain and rinse with cold water. Set aside.
Wash spring onions and slice whites in to 2cm pieces (a scant inch).
Slice the greens of two spring onions finely.
Wash the baby pak choy and remove base. Slice the crunchy stems in to 1cm (½ inch) slices and slice the leaves thinly.
In a small bowl whisk together the garlic, ginger, tamari, vinegar, sugar, sesame oil and Korean pepper until combined.
In a large bowl combine the cold Hokkien noodles, carrots, spring onions, pak choy and kimchi.
Just before serving pour dressing over the noodles and toss to coat.
Serve sprinkled with black sesame seeds and fresh chilli (optional)