A small problem with the Wagamama Cookbook is that there isn’t a picture for every single recipe, so I’m not sure how the food is meant to look like (unless of course I ordered it in the restaurant). I tried making the Wagamama Chilli Chicken Ramen before, which was noodles in a spicy soup and I thought it was delicious. Forgive the self-praise *sheepish grin*. In any case, I was flipping through the cookbook when I came across the Wagamama Chicken Chilli Mien and I thought it sounded pretty good, as it uses soba noodles and I didn’t have to make stock for soup. This recipe uses the Wagamama Chilli Sauce.
275 g soba noodles
3 tbsp olive oil
2 chicken breast fillets cut into 1 cm (1/2 in) strips
1 red pepper, de-seeded and thinly sliced
1 small courgette, thinly sliced
1/2 red onion, thinly sliced
4 spring onions, cut into 2.5 cm (1 in) lengths
1/2 tsp salt
300 ml Wagamama Chilli Sauce (I only used 6 tbsp because it was too spicy for me)
- Marinate chicken with 1 tbsp of soy sauce and some corn flour. Leave aside with other ingredients.
- Cook soba noodles in a pot of boiling water until just tender. Drain thoroughly. The recipe doesn’t add any sauces but because I figured my chicken would turn out quite dry, I added 1 tbsp of soy sauce and garlic oil for some taste.
- Heat the olive oil in a pan until completely hot. Add the pepper, courgette, red onion, spring onion and salt and stir fry for 3-4 minutes. Then add the chicken and fry until cooked.
- Add the chilli sauce. If using all 300 ml, bring to the boil.
- Serve chicken with the soba noodles.
It turned out alright but it might’ve been better if there was more sauce to the chicken, as that’s where all the flavour comes from. Next time I’ll make the sauce less spicy and try this again.