Recipe by Chelsea^_^
Best Tasting Dish.. Ever.. That's all I'm going to say! You have to try it!
Top Review by Heystopthatnow
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!
- 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 See How It's Made
- 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.