Ginger Chicken Udon Noodles Recipe
Popularised by the food chain Wagamama, this is my take on the delicious and gently spiced ginger chicken udon noodle stir fry.
Servings 2 Servings
Calories 653kcal
Ingredients
- 250 g Chicken Breast 9oz
- 1 Egg White
- 1 tablespoon Cornflour Cornstarch in the US
- 400 g Udon Noodles 14oz Prepared weight
- 1 Medium Red Onion 150g
- 3 Garlic Cloves
- 30 g Ginger 1 Thumb Sized Piece
- 75 g Sugar Snap Peas ¾ Cup
- 1 Red Chilli Go as hot or mild as you like
- 4 Spring Onions
- 75 g Beansprouts 1 Cup
- 2 tablespoon Light Soy Sauce
- 1 tablespoon Chinkiang Vinegar
- ¼ teaspoon Sugar
- Pinch of MSG
- 250 ml Cooking Oil 1 Cup
- Pickled Ginger for Garnish.
- Lots of Coriander Leaves
- Sesame Seeds for Garnish
Instructions
- Thoroughly mix together the cornflour and the egg white in a medium bowl.
- Cut the chicken breast into strips 3-4mm (⅛") thick and add them to the egg white and cornflour mix, then set aside whilst you prepare the vegetables.
- Top and tail the red onion, cut it in half, peel it and then cut it into slices (top to bottom) 5-6mm (¼") thick.
- Peel the garlic and slice it as finely as you can.
- Peel the ginger and grate it.
- Top and tail the sugar snap peas and then cut them into strips at a 45° angle, 3-4mm (⅛") thick.
- Remove the stem and the seeds from the chilli then cut it into strips as thinly as you can.
- Remove any tough outer leaves from the spring onions and then cut them at a 45° angle into pieces 3-4mm (⅛") thick.
- Cook the udon noodles as per the packet instructions and refresh them in cold water. I use straight-to-wok noodles that just need to soak in boiling water for a few minutes and then separate them.
- Mix together the soy sauce, Chinkiang vinegar, sugar and msg and set aside.
- Heat a wok over a high heat and when it is shimmering, add the cooking oil. Remove the chicken from the egg mixture and then carefully add it to the oil and stir fry for 1-2 minutes, then remove and place on kitchen paper.
- Pour off all but a scant coating of oil and then return the wok to a high heat, when the wok is hot again add the red onion and stir fry for 1 minute.
- Throw in the garlic, ginger, spring onion, sugar snap peas and bean sprouts and stir fry for 1 minute.
- Pour in the soy sauce mix followed by the chicken and stir everything to coat, no more than 1 minute.
- Add the noodles, and chilli and stir fry until hot, again around 1 minute should be fine.
- Serve sprinkled with the green parts of the spring onion, pickled ginger, sesame seed and coriander leaves.
Video
Nutrition
Serving: 1 | Calories: 653kcal | Carbohydrates: 63g | Protein: 53g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 16g | Cholesterol: 106mg | Sodium: 1233mg | Fiber: 5g | Sugar: 8g
