Chicken Chow Mein - cooking recipe

Ingredients

3 tablespoons mirin
3 tablespoons light soy sauce
2 teaspoons cornstarch
1 1/2 lbs boneless skinless chicken thighs, cut into bite-size pieces
10 ounces dried medium egg noodles
3 tablespoons sunflower oil
2 garlic cloves, minced
2 inches piece gingerroot, peeled and minced
1 carrot, diced
1 -2 cup snow peas, trimmed
3 leaves napa cabbage, sliced
5 scallions, sliced
2/3 cup chicken stock
2 tablespoons oyster sauce
2 tablespoons light soy sauce
1 - 1 1/2 cup bean sprouts

Preparation

Mix the mirin, soy sauce, and cornstarch together in a shallow dish; add in the chicken and turn to coat in the marinade.
Let marinate 30 minutes (in refrigerator), then drain and reserve marinade.
Meanwhile, cook the noodles following package directions; drain and refresh under cold running water, set aside.
Heat a wok until hot; add in oil, then toss in the chicken; stir-fry until golden, 3-4 minutes.
Remove chicken from wok, using a slotted spoon; drain on paper towels, and set aside.
Add in garlic, ginger, carrot, snow peas, napa cabbage, and scallions to the wok; stir-fry 2 minutes.
Return chicken to wok and pour in the stock, oyster sauce, soy sauce, and reserved marinade; stir-fry until liquid has reduced and thickened, about 2 minutes.
Stir in the cooked noodles and beansprouts; heat through and serve immediately.