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Wagamama Ginger chicken udon

1.0

2 boneless chicken thighs

2 tbsp vegetable oil

2 tbsp tsuyu sauce

450g udon noodles

2 eggs

1 handful mangetout

1 red onion (sliced)

2 spring onion (sliced length ways, then chop into 1 inch chunks)

80g beansprouts

1 red chilli

1 knob ginger

1 clove garlic

coriander sprigs

1 tbsp pickled ginger

Chicken marinade

2 tbsp oil

1 knob of ginger

1 clove garlic

squeeze of lemon

2 stalks coriander

DIY tsuyu sauce

1 tbsp soy sauce

1 tbsp water

1 tbsp fish sauce

1 tbsp worcestershire sauce

Marinade chicken, up to night before. Griddle chicken - whole thighs, then slice
Heat oil, fry garlic and ginger. Add red onion, chilli, spring onions, cabbage/mange tout. Stir fry for 30s then add beansprouts. Add udon, let soften, then add sliced chicken. Push everything to side, add two beaten eggs, let cook. Add tsuyu sauce, let reduce and coat the noodles.
Serve with pickled ginger, coriander leaves, crispy fried onions

Course🍽️Main Course

Diets🥩Carnivore...

Category🍜Noodle Dish

Cuisine🇯🇵Japanese

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 65 weeks ago

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