Teriyaki Chicken Noodles

• 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

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.

somen noodles, soy sauce, mirin, brown sugar, water, canola oil, cornflour, chicken breasts, carrot, bok choy, onion, gingerroot

Taken from www.food.com/recipe/teriyaki-chicken-noodles-166304 (may not work)