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 oilor 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)
  • 2scallions, white and green parts, trimmed and finely sliced on the diagonal
  • 4 teaspoons cornstarch , mixed to a paste with
  • 4 teaspoons water

DIRECTIONS

  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!