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Perfect ginger flavor, absolutely delicious!|Noodles have amazing chewy texture!|Better than the actual restaurant!|Kids loved this healthy dinner!|Sauce coats everything so well!|Quick weeknight meal, huge hit!|Making this my regular rotation!|Chicken stays incredibly tender throughout!
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Ginger Chicken Udon Recipe
Learn how to make Wagamama's famous ginger chicken udon at home! This quick and easy recipe combines tender chicken, thick udon noodles, and aromatic ginger sauce. Perfect weeknight dinner recipe ready in 20 minutes. How to cook restaurant-style Japanese udon noodles with authentic flavors.
Prep
15 mins
Cook
12 mins
Serve
2
Kcal
485
<ul class="ingredients-main-list"><li class="ingredients-single-item">400g fresh udon noodles (or 200g dried udon noodles)</li><li class="ingredients-single-item">500g boneless chicken thighs, cut into bite-sized pieces</li><li class="ingredients-single-item">2 tbsp vegetable oil</li><li class="ingredients-single-item">1 large onion, thinly sliced</li><li class="ingredients-single-item">2 carrots, julienned</li><li class="ingredients-single-item">1 red bell pepper, thinly sliced</li><li class="ingredients-single-item">200g mangetout (sugar snap peas), trimmed</li><li class="ingredients-single-item">4 shiitake mushrooms, sliced</li><li class="ingredients-single-item">3 spring onions, finely chopped</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">40g fresh ginger, grated</li><li class="ingredients-single-item">3 tbsp soy sauce</li><li class="ingredients-single-item">2 tbsp mirin (or rice wine vinegar with 1 tsp sugar)</li><li class="ingredients-single-item">1 tbsp sesame oil</li><li class="ingredients-single-item">1 tsp cornflour</li><li class="ingredients-single-item">500ml chicken stock</li><li class="ingredients-single-item">1 tbsp brown sugar</li><li class="ingredients-single-item">1 tsp chilli flakes (optional)</li><li class="ingredients-single-item">2 tbsp sesame seeds for garnish</li><li class="ingredients-single-item">Fresh coriander leaves for garnish</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Begin by preparing your fresh udon noodles according to package instructions. If using fresh udon, simply blanch them in boiling water for 2-3 minutes until heated through. If using dried udon, cook them for 8-10 minutes until tender but still with a slight bite. Drain thoroughly and set aside, giving them a gentle rinse with cold water to prevent sticking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> Season your chicken pieces with a pinch of salt and pepper. Heat 1 tablespoon of vegetable oil in a large wok or deep frying pan over medium-high heat. When the oil is shimmering and hot, add the chicken pieces in a single layer. Don't overcrowd the pan - cook in batches if necessary. Sear the chicken for 4-5 minutes on each side until golden brown and cooked through. The internal temperature should reach 75°C. Remove the chicken and set aside on a plate.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> In the same pan, add the remaining tablespoon of oil. Add the sliced onion and cook for 3-4 minutes until it begins to soften and turn translucent. The onion should still have a slight crunch to it, so don't let it become completely soft.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Add the julienned carrots and sliced red bell pepper to the pan. Stir-fry for 2-3 minutes, keeping the vegetables moving constantly to ensure even cooking. You want them to retain their vibrant colours and a slight crispness.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Add the minced garlic and grated fresh ginger to the pan. This is where the magic happens - stir continuously for about 30-45 seconds until the mixture becomes wonderfully fragrant. Be careful not to let the garlic burn, as it can turn bitter.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Add the sliced shiitake mushrooms and mangetout to the pan. Continue stir-frying for another 2 minutes, ensuring all vegetables are well coated with the ginger and garlic mixture. The mushrooms should start to release their moisture and become tender.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> In a small bowl, whisk together the soy sauce, mirin, sesame oil, cornflour, and brown sugar until the cornflour is completely dissolved and no lumps remain. This mixture will help thicken your sauce beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Pour the chicken stock into the pan along with your prepared sauce mixture. Bring everything to a gentle simmer, stirring constantly for 2-3 minutes until the sauce begins to thicken and becomes glossy. If you like a bit of heat, add the chilli flakes now.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> Return the cooked chicken to the pan along with any juices that have accumulated on the plate. Gently fold everything together and let it simmer for another 2 minutes to ensure the chicken is heated through and well coated with the sauce.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4> Add the cooked udon noodles to the pan and gently toss everything together using tongs or two large spoons. Be gentle to avoid breaking the noodles. Continue to toss for 1-2 minutes until the noodles are well coated with the sauce and heated through completely.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4> Remove the pan from heat and add most of the chopped spring onions, reserving some for garnish. Give everything one final gentle toss to distribute the spring onions evenly throughout the dish.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4> Divide the ginger chicken udon between serving bowls. Garnish with the remaining spring onions, a sprinkle of sesame seeds, and fresh coriander leaves. Serve immediately while hot, with extra soy sauce on the side if desired. The dish is best enjoyed straight away while the noodles are at their perfect texture and the vegetables still have that delightful crunch.</li></ol>
FAQ for
Ginger Chicken Udon Recipe
What ingredients are used in Ginger Chicken Udon from Wagamama?
Key ingredients include fresh udon noodles, boneless chicken thighs, ginger, garlic, soy sauce, mirin, sesame oil, mixed vegetables like carrots, bell peppers, mangetout, shiitake mushrooms, and chicken stock for a flavourful sauce.
How to cook Ginger Chicken Udon from Wagamama at home?
Learn how to cook Ginger Chicken Udon from Wagamama by first preparing udon noodles, then searing seasoned chicken pieces until golden. Stir-fry vegetables with ginger and garlic, create a soy-based sauce, combine everything together and garnish with spring onions and sesame seeds.
What's the best way to cook udon noodles for stir-fry dishes?
Fresh udon noodles should be blanched for 2-3 minutes in boiling water, while dried udon requires 8-10 minutes. After cooking, rinse with cold water to prevent sticking and ensure they maintain the perfect chewy texture for stir-frying.
Can you substitute chicken thighs with chicken breast in Asian noodle dishes?
Yes, you can use chicken breast, but thighs are preferred as they remain more tender and juicy during stir-frying. If using breast, cook for slightly less time and ensure not to overcook to prevent dryness in your noodle dish.
What vegetables work best in Japanese-style stir-fried noodle dishes?
Classic choices include shiitake mushrooms, carrots, bell peppers, mangetout, and spring onions. These vegetables maintain their texture and colour when stir-fried quickly, providing the perfect crunch and visual appeal.
The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.