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Teriyaki Chicken Noodles
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.



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