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)
- 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 breast
- 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
- 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.