Make Wagamama’s Ramen

Seasonal greens with prawns, crabstick, tofu and chicken make up this classic Wagamama dish

Ingredients

150g (5oz) firm tofu
Vegetable oil, for frying
250g (9oz) ramen noodles
4 slices kamaboko-aka (Japanese fishcakes, traditionally white with a pink outer crust, available in Oriental stores)
4 crabsticks
1 egg, hard-boiled
4 cooked and peeled prawns
2 pak choi, roughly chopped
1 litre (1¾ pints) chicken stock
2 boneless, skinless chicken breasts
Salt and white pepper
12 pieces menma (canned bamboo shoots), drained
1 tbsp wakame, soaked in warm water for 5 minutes, drained and roughly chopped (seaweed available from Oriental stores)
2 spring onions, trimmed and finely sliced

Method

  1. Cut the tofu into 1cm (½in) slices and pan fry in a little oil for about 1 minute on each side until just coloured.
  2. Cook the noodles in a large pan of boiling water for 2-3 minutes or until just tender, drain, refresh under cold running water and drain again. Divide between 2 bowls along with the kamaboko-aka, crabsticks, tofu, half an egg each, 2 prawns each and the pak choi.
  3. Bring the chicken stock to the boil. Preheat the grill of griddle. Lightly coat the chicken breasts in vegetable oil, season with salt and pepper and grill or chargrill for 4 minutes each side or until cooked. Allow to rest for 5 minutes and slice on the diagonal into 1cm strips.
  4. To serve, pour the chicken stock over the noodles, lay the chicken strips on top and garnish with menma, wakame and spring onion slices.
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