How to make Chicken Teriyaki Noodles

Ingredients: 3½ oz (100g) dried somen noodles 4 tablespoons Japanese soy sauce 3 tablespoons mirin 2 teaspoons brown sugar ¼ cup water 2 tablespoons peanut or canola oil 2 teaspoons cornstarch (cornflour) mixed to a paste with 2 teaspoons water 12 oz (360g) uncooked skinless chicken breast fillets—cut into bite-sized pieces 1 carrot—julienned Small bunch of bok choy—roughly chopped 1 scallion—finely sliced on the diagonal 2 teaspoons finely grated ginger Prep: 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, scallion and chicken and stir-fry for 1 minute. STIR through the sauce then, while stirring constantly, add the cornstarch paste until the sauce thickens.