Seasonal greens with prawns, crabstick, tofu and chicken make up this classic Wagamama dish
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)
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
- Cut the tofu into 1cm (½in) slices and pan fry in a little oil for about 1 minute on each side until just coloured.
- 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.
- 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.
- 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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