Teriyaki Chicken Noodles

“We just polished off a whole pan of this stuff, it was delicious. I found this recipe in "The Mediterrasian Way", a cookbook that combines the best features of Mediterranean and Asian diets and lifestyles. I didn't see too much of the Mediterranean in this recipe though, it seems completely Asian to me. The chicken in this could be easily substituted with shrimp or scallop but adjust the cook time down to about 2 minutes for those. This was a delicious one-pan meal for us and once all the chopping is done, it's just a few minutes to cook. I made a few changes to the original recipe, according to how I prepared it.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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!

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