Teriyaki chicken legs and vegetable stir fry

What to eat? What to eat?
When Summer comes and temperatures rise to nearly 30°C, the great hunger people have during the cold Winter times seems to disappear. A great no go for the hearty Belgian dishes with lots of pork, beef and potatoes floating in heavy sauces.

For me Summer means you have to look at more exotic kitchens to get your inspiration. People there always have these kind of temperatures, so their food fits the season, I recon.

As I still had an unopened bottle of teriyaki sauce and chicken legs, the choice was evident: teriyaki chicken. To be served with lots of fresh vegetables and ...

Something new for me: rice noodles (mihoen). I saw it in the supermarket, on my search for a side dish to my teriyaki chicken legs and stir fry vegetables. 

Ingredients for 4:
- 4 large chicken legs
- teriyaki sauce

- neutral oil 

- ground ginger

- pepper/chilli

- 400 grams mixed vegetables like carrots,  leeks, soy sprouts, ...

- 250 grams rice noodles

- soy sauce

- chicken stock 

How to:

Rub the chicken legs with the teriyaki sauce, some ground ginger and some oil. Put them on an oven tray and let them stand for about 3 hours in a 150°C oven. They will brown evenly if you turn them around 3-4 times during cooking. If they're becoming too dry, rub them in with the juices in the tray or with a little extra oil.

Put some oil in a frying pan and fry the vegetables you have cut in matchstick-size pieces shortly. Add some soy sauce and ginger to taste. Be careful with soy sauce as it may be too salty in the end (I used reduced salt soy sauce).
Prepare the noodles as mentioned on the package. Use the chicken stock for extra taste.

Drain the noodles and add them to the vegetables. Stir quickly so that the tastes combine (I didn't do that - forgot! - and the noodles were kind of bland. But if you forget too, just turn all things round on your own plate: more messy but alike).