Chicken Teriyaki Noodles

• 200g chicken thighs, cut into long strips 
• 200g Lucky boat No1 noodles 
• Handful shitake mushrooms, quartered 
• 2 leaves white cabbage, sliced
• Spring onions for garnish, sliced
• 2 cloves garlic, thinly sliced 
• Thumb size ginger, minced 

Teriyaki Sauce

• 1 tbsp soft brown sugar
• 1 tbsp Hamadaya Dai Aso Mirin
• 3 tbsp Hamadaya light soy sauce
• 2 tbsp Sake 

Prepare your wok clock in this order: Cabbage first, mushrooms, chicken, garlic and ginger , the sauce, spring onions. 

Soak the noodles for 3 mins.

Place a ladle of oil into the wok and get it up to a smoking hot heat. Once you see smoke rising from the wok you can place your cabbage in. Briefly flash fry it and then the mushrooms can go in. Flash fry those, and push everything to the side. Add a little more oil if needed and add the chicken. Fold the vegetables over the top of the chicken so they don’t burn.

Sear the chicken for a minute before flipping it over for another minute. Now add the garlic and ginger and stir fry briefly. The noodles go in next. Let them sit over the other ingredients while the heat in the wok builds up again. Once you see smoke rising from the sides of the noodles add the sauce. It should bubble up immediately and start to caramelize.

After a few seconds toss the sauce through the noodles and other ingredients. Then garnish with the spring onion and serve.