Trade Secrets: Wagamama Ginger Chicken Udon

Ever wanted to know the secret to how the café down the road makes those delicious blueberry muffins, what makes the zing in your favourite cocktail or how to recreate your local restaurant’s ginger chicken udon? Well so did we!

We decided to ask nicely and see if they’d let us in on their trade secrets – and what do ya know? They did! This month, the wagamama kitchen kindly opened up their recipe book and shared the secrets to their ridiculously popular Ginger Chicken Udon – yum!

 

Got a recipe you’re hankering after? Drop us an email below, with the name and location of the eatery and the recipe you’re after and we’ll do our darndest to track it down!

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Ginger Chicken Udon



Ingredients
220g (7oz) udon noddles (2 x packets at the supermarket)
Handful of mangetout (snow peas) finely sliced
½ red onion, peeled and thickly sliced
4 spring onions, trimmed and cut into 2.5cm (1inch) lengths
1 garlic clove, peeled and finely sliced
1 tablespoon fresh ginger root, peeled and grated
2 tablespoons vegetable oil
330g (10 1/2oz) boneless, skinless chicken thigh meat, cut into strips
2 teaspoons pickled ginger
6 sprigs of coriander

How to...

 

Cook noodles in a large pan of boiling water for 2-3 minutes or until just tender. Drain and refresh under cold running water. Put all the ingredients except the oil, chicken, pickled ginger and coriander sprigs in a large bowl, adding the noodles last, and mix to combine.
 

Heat a wok over a medium heat for 1-2 minutes or until completely hot and almost smoking and add the vegetable oil. Add the chicken and stir fry for 5 minutes, or until cooked.

 

Add everything from the bowl and stir fry for 3-4 minutes. Check the seasoning, then divide the stir fry between two plates and scatter over the pickled ginger and coriander sprigs.

 

 

Metropolis Building, High Street,

CBD, auckland

(09) 3599266

 

Nuffield Street,
Newmarket, Auckland

(09) 5244975

 

Dining Lane, Sylvia Park

Mt Wellington Highway, Auckland

(09) 5791949