Posie’s Place :: Stir-fried Chicken and Mushrooms with Somen Noodles

{ 2006 05 21 }

Stir-fried Chicken and Mushrooms with Somen Noodles

I was reading through this recipe and saw that it called for somen noodles, I must admit I’d never heard of or tried somen noodles. Intrigued I decided to do some investigation.. It turns out that somen noodles are very fine, white, Japanese wheat noodles (the next thickness grade up are known as Hiyamugi with the thickest version being known as udon). This is another recipe from Wagamama - Ways with Noodles by Hugo Arnold.

STIR-FRIED CHICKEN AND MUSHROOMS WITH SOMEN NOODLES

Serves 2

INGREDIENTS

100g Somen noodles
100g Vegetable oil
2 Chicken breasts, cut into bite-sized chunks
75g Button mushrooms, sliced thinly
75g Shitake mushrooms, sliced thinly (I didn’t have any shitake mushrooms so instead of 75g of button and 75g of shitake mushrooms I used 150g chestnut mushrooms)
3cm Piece of root ginger, peeled and grated
2 Cloves garlic, minced
2 Tsp Soy sauce
1 Tbsp Sake
1 Tbsp Mirin
(as an extra here I added a handful of baby corn
Lime wedges and a handful of chopped corriander to garnish

PREPARATION

Prepare the noodles as directed on the packet and refresh with cold water, set aside.
Preheat a wok until smoking, add the oil and stir-fry the chicken, mushrooms, garlic an ginger for 2-3 minutes.
Add the sake, mirin, soy sauce and 2 Tbsp water and continue to cook for another couple of minutes until the chicken is cooked.
Add the noodles to the wok, mix well and continue to stir-fry until the noodles are heated through.
Serve the dish garnished with lime wedges and top with corriander leaves.