Teriyaki Chicken Noodles

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 7 ounces dried somen noodles, broken in half (they're easier to stir-fry that way)
• 1/2 cup water
• 8 tablespoons soy sauce
• 6 tablespoons mirin (rice wine)
• 4 teaspoons brown sugar
• 4 tablespoons peanut oil or 4 tablespoons canola oil
• 1 1/2 lbs boneless skinless chicken breasts
• 2 carrots, peeled and julienned
• 1 bunch bok choy, washed and roughly chopped
• 4 teaspoons finely grated fresh ginger (i used 3 and it was fine)
• 2 scallions, and green parts, trimmed and finely sliced on the diagonal
• 4 teaspoons cornstarch, mixed to a paste with
• 4 teaspoons water

Recipe

• 1 slice the chicken breast into bite size pieces.
• 2 mix together the water, soy sauce, mirin, and brown sugar in a bowl and set aside.
• 3 heat a large wok or large skillet over high heat, add 2 t. of the oil and cook the chicken, stirring, for about 5 minutes; remove the chicken and set aside.
• 4 meanwhile, cook the noodles in a pot of boiling water for 3 minutes (no more!), then drain under cold water and set aside.
• 5 scrape the woke or skillet clean; heat the remaining oil and add the carrots and bok choy and cook, stirring until softened, about 7 minutes.
• 6 add the cooked somen noodles and stir for about 1 minute; add the ginger, scallions and chicken and cook, stirring, for 1 minute. add the soy sauce mixture and stir well to combine. while stirring constantly, add the cornstarch paste mixture. cook until the sauce thickens and serve!