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Prep Time: 20 Minutes Cook Time: 17 Minutes |
Ready In: 37 Minutes Servings: 2 |
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Best Tasting Dish.. Ever.. That's all I'm going to say! You have to try it! 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 |
Directions:
1. In a small bowl, mix together the cornflour with 2 teaspoons water. Set aside.
2. Cook the noodles for 3 minutes then drain under cold water and set aside.
3. Mix together the soy sauce, mirin, brown sugar and water in a bowl.
4. 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.
5. Remove and set aside. Scrape the wok/frying pan clean.
6. Add the remaining oil and stir-fry the carrot and bok choy for 7 minutes.
7. Add the cooked somen noodles and stir-fry for 30 seconds.
8. Add the ginger, spring onion and chicken and stir-fry for 1 minute.
9. Stir through the sauce then, while stirring constantly, add the cornflour paste until the sauce thickens.
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