serves 2

for the marinade

2 tablespoons sake
2 tablespoons mirin
2 tablespoons soy sauce
1 teaspoon light brown sugar
1¼-inch piece of ginger root, peeled and grated
2 garlic cloves, peeled and finely chopped

7 ounces dark chicken meat (leg or thigh), roughly chopped
3½ ounces of rice vermicelli
2 teaspoons toasted sesame oil
1 tablespoon vegetable oil
2 handfuls of bean sprouts
1 small head of Bibb lettuce, leaves separated and shredded 1 red chile, seeded and finely chopped
4 tablespoons frozen peas, defrosted
bunch of cilantro leaves picked
salt and white pepper
1 tablespoon coarsely chopped salted peanuts

In a saucepan, combine the marinade ingredients and gently heat to dissolve the sugar. Let cool completely, then combine with the chicken. Cover and set aside for 1 hour; overnight in the fridge is even better.

Cook the vermicelli according to the instructions on the package, drain and refresh under cold water. Toss with the sesame oil.

In a hot wok, heat the vegetable oil over medium heat and add the chicken and its marinade. Cook until the meat is done and the liquid is reduced and thickened, about 4 minutes. Remove from the heat.

In a large bowl, combine the noodles with the bean sprouts, lettuce, chile, peas, and cilantro leaves. Season with salt and pepper and toss to ensure that everything is well mixed.

Pile on to 2 plates, spoon over the chicken and its juices and serve topped with the peanuts.

Recipe reprinted with permission from Kyle Books.