1 skinless chicken breast
2.5cm piece of ginger, peeled and grated
1 tablespoon vegetable oil
1 red pepper, finely sliced
1 onion, finely sliced
4 spring onions, finely sliced
75g bean sprouts
150g cooked peeled prawns
300g soba noodles
2 eggs, lightly beaten
1 tbsp worcestershire sauce
1 tbsp light soy sauce
sea salt + white pepper, to taste
1 tbsp toasted mixed sesame seeds
1 heaped tbsp crispy fried onions
1 tbsp pickled ginger
fast + fiercely fresh, this japanese street food staple has been on the wagamama menu since day one
1 skinless chicken breast
2.5cm piece of ginger, peeled and grated
1 tablespoon vegetable oil
1 red pepper, finely sliced
1 onion, finely sliced
4 spring onions, finely sliced
75g bean sprouts
150g cooked peeled prawns
300g soba noodles
2 eggs, lightly beaten
1 tbsp worcestershire sauce
1 tbsp light soy sauce
sea salt + white pepper, to taste
1 tbsp toasted mixed sesame seeds
1 heaped tbsp crispy fried onions
1 tbsp pickled ginger
season the chicken with salt + pepper, then heat the oil over a medium-high heat in a large frying pan or wok + fry the ginger + chicken, until browned all over
add the prawns, peppers, onions, spring onions, bean sprouts + prawns + cook for 2-3 minutes until the prawns + vegetables start to brown
cook the egg noodles as per the packet instructions
place the cooked noodles with the whisked eggs in a large bowl + mix well to ensure the noodles are thoroughly coated
add the noodles to the pan, tossing quickly to ensure the egg + oil coat the chicken, prawns + vegetables thoroughly, then continue to cook for 3-4 minutes, stirring often
add the worcester sauce + the light soy sauce + toss again, making sure the sauce does not stick to the pan. add a little more sauce to taste, if necessary
divide the mixture between 2 plates + top with the toasted sesame seeds, crispy fried onions + pickled ginger