Ginger Chicken Udon

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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.

  • 2
  • 5 mins
  • 15 mins

Ingredients

  • 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

Preparation

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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