Teriyaki Chicken Noodles - cooking recipe

Ingredients

100 g dried somen noodles
4 tablespoons soy sauce
3 tablespoons mirin
2 teaspoons brown sugar
1/4 cup water
2 tablespoons canola oil
2 teaspoons cornflour
360 g uncooked skinless chicken breasts, cut into bite-sized pieces
1 carrot, julienned
1 bunch bok choy, roughly chopped
1 spring onion
2 teaspoons finely grated gingerroot

Preparation

In a small bowl, mix together the cornflour with 2 teaspoons water. Set aside.
Cook the noodles for 3 minutes then drain under cold water and set aside.
Mix together the soy sauce, mirin, brown sugar and water in a bowl.
Heat a wok or large frying pan over a high heat, add 1 tablespoon of the oil and stir-fry the chicken for 5 minutes.
Remove and set aside. Scrape the wok/frying pan clean.
Add the remaining oil and stir-fry the carrot and bok choy for 7 minutes.
Add the cooked somen noodles and stir-fry for 30 seconds.
Add the ginger, spring onion and chicken and stir-fry for 1 minute.
Stir through the sauce then, while stirring constantly, add the cornflour paste until the sauce thickens.