Can I make a good Wagamama's Yaki Soba at home?
Homemade attempt at a fast-food classic
This weekend, the paper I read had extract from the Wagamama cookbook, including my go-to dish there Chicken & Prawn Yaki Soba. So I thought I'd have a go.
The ingredients. All pretty easy to get hold of, with exception of pickled ginger which I always pick out of my yaki soba anyway.
Ingredients are: chicken breast, prawns, soba noodles, beansprouts, spring onion, ginger, onion, red pepper, 2 eggs, sesame seeds, crispy onions, soy sauce and worcestershire sauce.
So far so good.
Noodles go in...
Was all looking great until adding noodles to the pan. At this point it started to look quite different to the real deal, and also was really hard to mix-up the stir-friend ingredients with the noodles.
Maybe I got the wrong noodles, but once the hot noodles hit the beaten eggs, the mixture became quite sticky and hard to get the other ingredients stirred through.
The final dish, excuse the western cutlery
In the end, it tasted pretty good but not as nice as the real thing, noodles were too dense and sticky. The wagamama recipe has 300g (10oz) of noodle for a serving of 2. In retrospect that's way too much, though I'm not sure if the noodles would have been any less clingy if I had reduced the portion.
Tasty but no REAL threat to WAGA'S