This dish is fresh and zingy, which makes it perfect for these cold winter evenings. It will feed two and can be easily adapted depending on how hot and spicy you like your food. This recipe is Wagamama inspired, you can bring the restaurant straight to your home for a fraction of the cost!
- 1000ml chicken stock
- 4 Tbsp of sriracha sauce
- 300g egg noodles
- 2 chicken breasts
- Couple of handfuls of beansprouts
- 1/2 red onion, finely sliced
- 2 spring onions, chopped
- 1 fresh red chilli, sliced
- 4 Tbsp soy sauce
- 2 Tsp of freshly grated ginger
- Lime segments
- Handful of fresh coriander
Marinade the chicken breasts for an hour with the soy sauce and ginger.
Preheat your oven to 180 degrees, place your chicken breasts onto an oven tray and cook the chicken for around 20 minutes (or until cooked through).
Whilst the chicken is cooking, bring a large pan of water to the boil and cook the noodles according to the packet instructions. Once cooked, drain and place into your serving dish.
Add the sriracha sauce and chicken stock to the dish and stir to separate the noodles.
Slice the chicken breast and place on top of the noodles. Add the onion, spring onion, beansprouts and chilli, and finally garnish with the lime and coriander.
Mark’s top tip
If you need Asian, Indian or ethnic ingredients for a recipe, make sure to look in the speciality aisles at your local supermarket – they will have the same ingredients but cheaper. Likewise, make sure to check out your local ethnic shops as they sell high quality products at a lower price.
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