A simple refreshing dish based on a Wagamama classic.
Serves 2 easily
Dip 2 portions (one pack) of ready to eat udon noodles (in the dried noodle section) into boiling water for a minute or two.
In a large bowl add together-
-4 spring onions, cut into 1 inch pieces
-2 cloves of crushed garlic
-a sliced red chilli or two
-a chunk of grated ginger ( a tbsp or 2)
-a handful of beansprouts
-3 eggs
-a good glug of Japanese mirin wine (£4, so no need if you cant afford)
-a tbsp of soy sauce
- a tbsp of thai fish sauce
Mix well.
Turn a pan up to as hot as you possibly can with some sunflower oil (and a bit of sesame oil if you can).
Add 2 or 3 sliced boneless skinless chicken thighs and sizzle hard until done and lightly browned.
Add the bowl contents to the very hot oil and sizzle while stirring well for no more than 5 minutes, keep heat high and stirring all the time.
Serve with lime juice, crushed peanuts and some coarsely sliced corainder.
Serves 2 easily
Dip 2 portions (one pack) of ready to eat udon noodles (in the dried noodle section) into boiling water for a minute or two.
In a large bowl add together-
-4 spring onions, cut into 1 inch pieces
-2 cloves of crushed garlic
-a sliced red chilli or two
-a chunk of grated ginger ( a tbsp or 2)
-a handful of beansprouts
-3 eggs
-a good glug of Japanese mirin wine (£4, so no need if you cant afford)
-a tbsp of soy sauce
- a tbsp of thai fish sauce
Mix well.
Turn a pan up to as hot as you possibly can with some sunflower oil (and a bit of sesame oil if you can).
Add 2 or 3 sliced boneless skinless chicken thighs and sizzle hard until done and lightly browned.
Add the bowl contents to the very hot oil and sizzle while stirring well for no more than 5 minutes, keep heat high and stirring all the time.
Serve with lime juice, crushed peanuts and some coarsely sliced corainder.