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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 2 |
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My family love the way of the Wok, because it's just so nice to be able to knock up a delicious and healthy meal in a few minutes after a long day's work. This recipe comes from the wonderful Wagamama restaurant and is a sure-fire favourite in our household - gingery and lovely. You will need Tsuyu sauce for this recipe which isn't shown in the ingredients as Zaar's database doesn't recognise it. It can be found in almost any big asian supermarket or I've uploaded a recipe for it. Please note that the Coriander in the recipe is *not* Coriander seeds, but the green leaves of the plant. Ingredients:
10 1/2 ounces skinless chicken breasts or 10 1/2 ounces skinless chicken thighs, cut into strips |
7 ounces udon noodles |
1/2 red onion, peeled and sliced |
4 spring onions, cut into 1 inch lengths |
1 tablespoon gingerroot, peeled and grated |
1 red chile, deseeded and finely sliced |
1 garlic clove, finely sliced |
2 eggs, beaten |
2 tablespoons vegetable oil |
2 tablespoons coriander, roughly chopped |
5 mange-touts peas, finely sliced |
1 cup bean sprouts |
tsuyu sauce |
2 teaspoons pickled ginger |
2 teaspoons fried dried shallots |
Directions:
1. You will need Tsuyu sauce for this recipe which can be bought from most oriental supermarkets. This was not included in the ingredients as Zaar's database doesn't recognise it!
2. Firstly cook the udon in a pan of boiling water for 2-3 minutes, drain and refresh under a cold tap, then strain.
3. Get a large bowl and put in the sliced red onion, the spring onion lengths, the grated rooted ginger, the red chilli, the garlic, the beaten eggs, the rough chopped coriander, the finely sliced mange-tout, the beansprouts and the Tsuyu sauce. Mix a little then add the noodles and give another mix to coat everything in the sauce.
4. Heat a wok over a medium flame until almost smoking before adding the vegetable oil. Add the chicken strips and stir-fry for 3-4 minutes. Season.
5. Add everything from the bowl and stir-fry for another 3-4 minutes.
6. Divide between 2 plates and scatter the pickled ginger, fried dried shallots over, then finish off with a few sprigs of coriander as a garnish.
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