|
|
The
savory-sweet teriyaki sauce combines perfectly with the
tender chicken and vegetables in this quick and flavorsome
noodle dish.
 |
| 3½
oz (100g) dried somen
noodles |
| 4
tablespoons Japanese
soy sauce |
| 3
tablespoons mirin |
| 2
teaspoons brown sugar |
| ¼
cup water |
| 2
tablespoons peanut or canola oil |
| 2
teaspoons cornstarch (cornflour) mixed to a paste with
2 teaspoons water |
| 12
oz (360g) uncooked skinless chicken breast fillets—cut
into bite-sized pieces |
| 1
carrot—julienned |
| Small
bunch of bok choy—roughly
chopped |
| 1
scallion—finely
sliced on the diagonal |
| 2
teaspoons finely grated ginger |
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, scallion and
chicken and stir-fry for 1 minute. STIR through the sauce
then, while stirring constantly, add the cornstarch paste
until the sauce thickens.
Variation:
This dish can easily be transformed into Teriyaki Scallop
Noodles by replacing the chicken with 12 oz (360g) of uncooked
scallops, which you only need to stir-fry for 2 minutes.
|
|
