1 whole chicken, cut into 8 pieces
100g green beans, sliced on an angle
1 zucchini, julienne
1 red capsicum, julienne
1 yellow capsicum, julienne
1 Flat mushroom, sliced
1 celery heart, sliced
200g Soba noodles
100g corn flour
Teriyaki sauce (from the Noa Oshiage: Mix together the teriyaki, honey and miso paste in a saucepan and bring to a gentle simmer, stir through the corn flour until nice and thick.)
Gently heat the teriyaki sauce and then marinade the chicken pieces in it for 10-15 minutes, then dredge the chicken through corn flour and deep fry at 180oC until golden brown.
Heat a wok add a splash of sesame oil and fry the mushrooms until just starting to brown, then add the sliced celery hearts and cook for another minute.
Bring a large pot of water to a boil, and drop the noodles in and cook for 8 minutes, then add then noodles, capsicums, zucchini and beans to the wok.
Pour in the remaining teriyaki sauce and a splash of noodle water and cook until the veggies are just warm then serve with the crispy fried chicken.