Total Time
Prep 30 mins
Cook 20 mins

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.

Ingredients Nutrition


  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!


Most Helpful

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!

Julie F March 07, 2011

This was quite good. I tried using bean thread noodles, but I couldn't break them in half, so it was a little harder to eat in the end. I also used less (maybe 1 tsp) ginger and sub. broccoli (for my kids) for the bok choy. Very nice. Would make again. I put this into my book#234006.

WI Cheesehead December 30, 2008

This was quite nice. I agree with WI, there is a bit too much ginger in this. I will use a little less ginger next time I make it. I used udon noodles for this and it was fine

NovaM September 16, 2008

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