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Ginger Chicken Udon


Oh yum, yum, yum! The ginger chicken udon at Wagamama is one of their most popular meals. The udon noodles are thick and comforting while ginger gives the dish a great flavor.

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Rate this recipe 4.1/5 (31 Votes)


  • 7 ounces udon noodles
  • Handful mangetout, finely sliced
  • 1/2 red onion, peeled and thickly sliced
  • 4 spring onion, trimmed and cut into 2.5 cm / 1 inch lengths
  • 1 garlic clove, minced
  • 1 tablespoon fresh ginger root, peeled and grated
  • 2 tablespoons coriander, roughly chopped
  • 1 red chilli, deseeded and finely sliced
  • 2 handfuls beansprouts
  • 2 to 3 eggs, beaten
  • Pinch sugar or sweetener
  • Pinch salt
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • 1 1/2 tablespoons fish stock
  • 10.5 ounces boneless, skinless chicken thighs, cut into small strips (300g)
  • 2 teaspoons pickled ginger
  • Sprigs of coriander, chopped fresh


Servings 2
Preparation time 5mins
Cooking time 15mins


Step 1

Cook the noodles in a large pan of boiling water for 2 to 3 minutes or until just tender. Drain and refresh under cold running water.

Put all the ingredients except the chicken, pickled ginger and coriander sprigs in a large bowl, adding the noodles last. Mix to combine.

Heat a wok over medium heat and spray with cooking spray. When hot, add the chicken and stir fry for 5 minutes or until cooked. Add everything from the bowl and stir fry 3 to 4 more minutes. Divide between 2 to 3 bowls and scatter over the pickled ginger and coriander sprigs.


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