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w/ Crispy Tofu & Pak Choi
Serves: 4
Cooking time ~30 minutes
This dish is based on the Ginger Chicken Udon dish at Wagamamas. I added Crispy Tofu pieces which acted like Japanese croutons. There's a few different elements here so it's crucial to get your timings right, but it's super easy.
Ingredients:
4x Chicken Breasts
6tbsp Soy Sauce
Large Chunk of Fresh Ginger
4x Garlic Cloves
500g Quick Cook Medium Noodles
4tsp Sesame Seeds
Vegetable Oil
3x Red Chillies
4x Spring Onions
4x Pak Choi
200g Tofu
Method:
Start by peeling and finely dicing the Ginger and Garlic. De-seed and finely chop the Red Chillies. Finely slice the Spring Onions also, keeping the white bits and the green bits separate.
Then, slice up the Chicken Breasts into bite-size chunks. Once this is done, add half the Ginger and half the Garlic along with 3tbsp of the Soy Sauce to the Chicken and let marinate for a while. You can leave this for up to 24h but it will still taste nice if you don't have that sort of time.
Slice the Tofu up into tiny squares. It's best to try and dry these out as much as you can by firmly but gently pressing them with kitchen towel. Once they're as dry as you can get them, toss them in Cornflour. Just enough to coat them will be fine. Add Salt and Pepper here too.
Get a pan of Vegetable Oil (quite a lot) on the go and once hot enough, add the Tofu in carefully. Fry this until it starts to take on a little bit of colour and crisp up nicely. Once it does, remove with a slotted spoon and set to drain on a plate with some kitchen towel. Add Salt and Pepper once you've removed.
Slice your Pak Choi in half horizontally, so that you're left with the stems and the leaves. Slice the Stems into small, thin strips and chop the Leaves up fairly finely. Set this aside.
Get your Noodles out of the packet and into a sieve. Pour a whole kettle of boiling water over them and leave them to drain in the sieve. This will soften them slightly and break them up.
Start to fry your Chicken off in a frying pan with some Oil. You'lll want to cook this all the way through and for it to begin to start taking on some colour. It should take about 5-10 minutes.
While the Chicken is cooking, get another large pan or wok on the heat and add the Sesame Seeds. Toast these until they start to brown but be careful not to burn them. Once toasted, remove and set aside.
Get that large pan or wok back on the heat with a little more Vegetable Oil, and add the remaining Ginger & Garlic, Red Chilli and the white parts of the Spring Onion. Stir fry these for a minute or so.
Add the Stems of the Pak Choi and fry these off for another couple of minutes before adding the Leaves.
Then, add the Noodles and the rest of the Soy Sauce and keep stirring.
Once the Chicken is done and the Pak Choi and Noodles are nice and soft, start to plate up.
Add the Noodles to a bowl, top with the Chicken then garnish with the Tofu pieces, Green Spring Onions and the Sesame Seeds. Serve with a splash more Soy Sauce if needed.
Enjoy. If you fancy sharing your effort, then please tag @wellgoodgrub on Instagram.