Teriyaki Chicken Noodles
"Best Tasting Dish.. Ever.. That's all I'm going to say! You have to try it!"
photo by Chelsea_
- Ready In:
- 37mins
- Ingredients:
- 12
- Serves:
-
2
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
- In a small bowl, mix together the cornflour with 2 teaspoons water. Set aside.
- 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, spring onion and chicken and stir-fry for 1 minute.
- Stir through the sauce then, while stirring constantly, add the cornflour paste until the sauce thickens.
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Reviews
-
This really is good! We didn't have somen noodles...because they're more expensive than Korean Mak-Kook-Soo (Korean thin everyday noodles). We added some baby corn as well. After I finished making the dish, I realized that it would have been nice if we had added some bean sprouts to this as well. Next time, I will add bean sprouts! -
Yum!
RECIPE SUBMITTED BY
I love cooking and enjoying finding and trying out new recipes! Nothing makes me more happier than to see people enjoying the foods I've cooked!
I currently live in New Zealand, but was born in America and I have lived in Singapore too. So I've pretty much traveled the world.
