Wagamama Ginger Chicken Udon Recipe

Wagamama Ginger Chicken Udon Recipe

Sathya

Wagamama ginger chicken udon recipe is a popular dish from the Wagamama restaurant featuring udon noodles cooked with marinated chicken, egg, mangetout (snow peas), chili, beansprouts, and red + spring onion. It's topped with pickled ginger and fresh coriander, offering a flavorful and aromatic dining experience.

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Prep Time 30

Cook Time 30

Total Time 1

Course Main Course

Cuisine Japanese

Servings 4 people

Calories 751 kcal

Equipment

1 steel wok
1 steel spoon

Ingredients

1 pack brown rice noodles

1 tsp olive oil

300ml water

mixed with olive oil

3 fresh shiitake mushrooms sliced

100g carrots peeled and chopped into matchsticks

50g mangetout halved lengthways

200g broccoli florets separated

100g baby corn cobs cut into halves or quarters if large

1 inch of fresh root ginger peeled and thinly shredded

2 cloves of garlic peeled and thinly sliced

200g chicken udon sauce 150ml water

1 tablespoon soy sauce

1 tablespoon oyster sauce

1 red chili deseeded and finely chopped

Instructions

The first step of cooking Wagamama ginger chicken udon is heating a saucepan with water over medium heat. Add one teaspoon of olive oil into the boiling hot water and keep it aside, boiling for two to three minutes.

While the water is boiling aside, start cutting the vegetables mentioned in the ingredient list and keep them aside. I will explain how to cut each and every vegetable for the best experience.

Take 3 shiitake mushrooms and finely chop into 4 pieces for each mushroom. Take 100 grams of carrot and finely cut them like matchsticks.

Take 50 grams of mange tout(edible-podded pea) and finely slice them with a sharp knife lengthways.

Take 200 grams of broccoli and after it is thoroughly washed, finely dice them. And chop 100 grams of baby corn and keep them aside.

It is important to keep all the chopped vegetables in small separate bowls as it is easy to organize them before frying.

Now take one packet of brown rice noodles which you bought from the local supermarket. Before cutting the noodles packet, crush the pack with your hands if you want your noodles to be cut short instead of long threads.

Now add brown rice noodles into the boiling hot water and a teaspoon of olive oil, then stir occasionally to prevent the noodles from sticking together.

Now take a spoon and stir the noodles until they become tender and soft. Once the noodles are cooked, drain the excess water from the noodles using a water filter and place the steaming hot brown rice noodles aside to cool down.

Now take a medium frying pan and add three tablespoons of olive oil. Once the oil is scorching hot, add the chopped vegetables one by one into the pan and fry them for some time.

Add the chicken thighs and fry them until they are cooked through and have a nice brown color. Remove the chicken thighs from the frying pan and place them to one side.

Add the garlic, onion, carrots, celery, and chili pepper to the frying pan. Fry until soft.

Wagamama tries to avoid using oil, so their recipe will not include any oil at this stage, but you can use some if you prefer.

Pour in the red wine, then deglaze the pan by scraping up all of those crispy bits with a wooden spoon or spatula that are stuck to your pan.

Add the chicken stock, tonkatsu sauce, caster sugar, and Wagamama spicy sauce to your frying pan.

Put in your wok after adding all the ingredients.

Bring the mixture up to a simmer, then place your cooked udon noodles in the wok or pan. Add your grilled chicken thighs, then gently reheat them. Wagamama suggests occasionally stirring while cooking for extra flavor.

Serve Wagamama's ginger chicken udon recipe immediately with some freshly chopped coriander leaves on top if you wish to garnish it with something fresh.

Cook for 5 minutes or until all your vegetables are done cooking.

You can now transfer your rice noodles and vegetables into plates so that they will be ready for eating once the Wagamama ginger chicken udon recipe is complete.

Keyword wagamama ginger chicken udon recipe