Wagamama-style chicken noodles

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Ingredients

Serves 4

  • 4-8 chicken drumsticks
  • 125g medium egg noodles (2 nests)
  • 1 onion, peeled and thickly sliced
  • 1 tablespoon extra virgin rapeseed oil
  • 50ml white wine
  • 300ml water
  • 1 tablespoon ketchup
  • 1 teaspoon dark soy sauce
  • 1 teaspoon malt vinegar
  • 1 teaspoon caster sugar
  • Pinch of Maldon sea salt

 

You will need a roasting tray, saucepans, measuring jug and a hand blender.

Timings

Prep time: 5 minutes
Cooking time: 55 minutes
Total time: 1 hour

Wagamama-style chicken noodles

My eldest loves the chicken katsu noodles with Amai sauce at Wagamama and he was disappointed to hear that in our move from Cheltenham to South Devon there was no Wagamama near by. I started off by making their sauce at home (having googled it) but was unhappy to find out just how much sugar, salt and additives it had. No surprise really, but it wasn’t something I wanted to make for them again and again. So I have adapted the recipe so that the sauce is far more healthful, still super tasty and gets a big thumbs up from the children. Fakeaway at it’s best… I hope you like it too!

Method

Preheat the oven to 180/350/gas mark 4.

Place the onions over the base of a roasting tray and lay the chicken drumsticks on top. Drizzle over the oil, white wine and water. Season with Maldon sea salt and freshly ground black pepper.

Cook for 50 minutes or until the juices run clear.

Once the chicken is cooked, remove the drumsticks to a plate and cover in tin foil to keep warm while you make the sauce. (In the meantime, cook the egg noodles as per the packets instructions.)

To make the sauce, pour the cooked onions and juices into a small saucepan and add the ketchup, soy sauce, malt vinegar and sugar. Blitz with a hand blender.

Bring to the boil and reduce over a high heat for 3 minutes. Taste and adjust the seasoning as necessary. If it is too thick, add a tablespoon or two of water.

Serve the chicken drumsticks with raw grated carrot, mixed vegetables, noodles and plenty of sauce on the side.

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By cooking the chicken over the onions in their own juices you are essentially creating a thick stock by getting the goodness from the bones. By blitzing them, both the onions and the bone marrow thicken the sauce meaning there’s no need for flour either.”

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