Teriyaki Chicken Noodles - cooking recipe

Ingredients

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, white and green parts, trimmed and finely sliced on the diagonal
4 teaspoons cornstarch, mixed to a paste with
4 teaspoons water

Preparation

Slice the chicken breast into bite size pieces.
Mix together the water, soy sauce, mirin, and brown sugar in a bowl and set aside.
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.
Meanwhile, cook the noodles in a pot of boiling water for 3 minutes (no more!), then drain under cold water and set aside.
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.
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!