About this recipe:Now, you can also make this popular dish right at home!
675g skinless, boneless chicken breasts
140g caster sugar
7 tablespoons soy sauce
175ml mirin (Japanese sweet wine) or chicken stock
2 tablespoons vegetable oil
1 tablespoon grated ginger
3 carrots, julienned
2 onions, thinly sliced
225g tin bamboo shoots
225g mushrooms, sliced
30g watercress, coarsely chopped
250g rice noodles, soaked and cut into 5cm (2 in) pieces
Prep:20min › Cook:15min › Ready in:35min
Cut chicken into bite size pieces. In a medium bowl, combine the sugar, soy sauce and mirin wine or stock. Mix well, and set aside.
In a large frying pan, heat oil over medium high heat. Squeeze juice from grated ginger into pan, then add grated ginger and stir-fry until brown. Increase heat to high, and stir in chicken. Season with soy sauce mixture, and cook for 2 more minutes.
One at a time add the carrots, onions, bamboo shoots, mushrooms and watercress. Stir after each addition. Add rice noodles; cook, stirring, for about 3 more minutes, or until done.