Chicken Yakisoba

4 Packages instant noodles
3 tablespoon of vegetable oil
2 boneless skinless chicken breasts, sliced thin
1 1/2 pounds bok choy, cut into 1 inch pieces
2 carrots, peeled, sliced thin
2 tablespoon grated fresh ginger
2 scallion, sliced thin on bias
1/4 cup soy sauce
2 tablespoon chinese rice wine/ dry sherry
2 tablespoon of mirin

Bring 4 quart water to boil. Cook noodles and 1 tablespoon of salt until noodles are tender, about 2 minutes. Drain and rinse under cold water.

Heat 2 tablespoon of oil over medium high heat until just smoking. Pat chicken dry with paper tower. Add chicken, break to tiny lumps, and cook until lightly brown, about 3 minutes. Transfer to plate.

Add the remaining 1 tablespoon of oil, bok choy, and carrots to pot, and cook until vegetable are tender, about 3 minutes. Clear center of skillet, add ginger and scallions, cook mashing mixture to the pan until fragrant, about 30 seconds. Stir in noodles, cook until heated through, about 1 minute. Stir in chicken and any accumulated juices, soy sauce, mirin, and sherry, stirring constantly until sauce is thicken and coat vegetrables and noodles. Serve.