Recipe by Hey Jude
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.
Top Review by Julie F
I don't want to rate this as I just used the recipe as a basis to fix some somen noodles I had. I did use the soy sauce mixture, but did not have mirin. I added some cabbage and sliced carrots and some sesame oil too, as I love the flavor of sesame oil. It turned out so well that I definitely will try to come back and make the recipe as written. It did cook VERY quickly. I didn't read instructions on the package very well to know that my noodles would be done in 2 minutes, so I was afraid they would turn into one solid block of noodles. Adding the sauce took care of that and the salad was delicious! Thanks for sharing!
- 7 ounces dried somen noodles, broken in half (they're easier to stir-fry that way)
- 1⁄2 cup water
- 8 tablespoons soy sauce
- 6 tablespoons mirin (rice wine)
- 4 teaspoons brown sugar
- 4 tablespoons peanut oil or 4 tablespoons canola oil
- 1 1⁄2 lbs boneless skinless chicken breasts
- 2 carrots, peeled and julienned
- 1 bunch bok choy, washed and roughly chopped
- 4 teaspoons finely grated fresh ginger (I used 3 and it was fine)
- 2 scallions, white and green parts, trimmed and finely sliced on the diagonal
- 4 teaspoons cornstarch, mixed to a paste with
- 4 teaspoons water
Directions See How It's Made
- Slice the chicken breast into bite size pieces.
- Mix together the water, soy sauce, mirin, and brown sugar in a bowl and set aside.
- 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.
- Meanwhile, cook the noodles in a pot of boiling water for 3 minutes (no more!), then drain under cold water and set aside.
- 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.
- 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!