Want to recreate one of Wagamama’s best? Realised that the recipe they give out in their official cookbook is nowhere near? Well here is a DAMN close version which I have settled upon after experimenting with this dish maybe 6 times.
This dish is nice and fast to make unlike a lot of versions I have read, and since it’s me making it pans are reused, and washing up is minimised and pretty much finished before you eat!
As with everything I cook, this recipe is gluten free, but feel free to swap out the rice noodles for whatever type you prefer.
This recipe serves 2 and takes ~30 minutes start to finish, including prep since we do it as we’re going.
- 2 chicken breasts
- 1 red chilli
- 1 red onion
- Bunch of spring onions
- Bag of beansprouts
- Bunch of fresh coriander
- 1 Lime
Bits you may or may not have knocking about:
- Rice noodles (The thicker flat type would be my choice)
- Chicken Stock (I recommend the Knorr Stock Pots)
- Schwartz Cajun Spice (A superb blend of spices that you should always have in the cupboard!)
- Cracked black pepper
Lets do this.
1) Whack the chicken breasts (whole) into a frying pan with a bit-a-butta. Whilst they seal for 5 mintues lets get the soup going and prepare the veg, you’ll need to turn the chicken a few times.
2) Fill a pan with boiling water, chuck a stock pot in and leave it on a medium heat to bubble away.
3) Slice the red onion, chop the spring onions, slice the chilli (remove the seeds if you’re not too keen on heat) and rip off a handful of coriander and put them into four separate bowls.
4) The chicken breasts should be sealed by now, time to move them into the stock to cook through. Add in the sliced chilli, season with salt and black pepper and leave to simmer for 15 minutes.
5) Whilst the chicken is cooking, separately (and lightly) fry the red onions, spring onions and beansprouts, one after another in the same pan as we sealed the chicken in (add small amounts of butter to lubricate where necessary), returning them to separate bowls. We’re only softening them slightly, not trying to brown them, so between 1 and 2 minutes each is all that is needed (a little bit more for the beansprouts if need be).
6) Once the chicken breasts have had their 15 minutes, it’s time to return them to the hot pan with some butter, and season with cajun spice. Cook on a high heat until nicely browned, turning regularly.
7) Meanwhile, pop the noodles into the bubbling soup. These usually need ~5 minutes which is just enough time to finish off the chicken.
8) Chicken looking good? Pop them onto a chopping board and slice ‘em up.
9) After they’ve had their 5 minutes (try not to overcook), fish the noodles from the soup and separate into the bottom of 2 bowls. Onto the noodles separately (for visual effect) place the beansprouts, red onion, spring onions and finally the sliced chicken.
10) Ladle on the soup, allowing the chillis to fall where they will. Add plenty but don’t drown the four main ingredients, leave them showing.
11) Wash up the two pans and the chopping board giving time for the hot soup to warm everything back up.
12) Garnish with the coriander and a lime wedge.
Let me know what you think folks x