Origin of dish:
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Type of cooking:
Preparation time: 120 minutes
Cooking time: 15 minutes
Ingredients (for 4 people) :
-200ml Wagamama Spicy Chilli, Coriander and Ginger dressingMethod: Start by placing the chicken strips, soy sauce, sesame oil, ½ the rapeseed oil in a bowl, season and mix thoroughly.
-400gms chicken breast, skin removed and cut in strips
-30ml sesame oil
-80ml rapeseed oil
-80ml dark soy sauce
-500gms thread noodles
-400gms fresh beansprouts
-4 cloves garlic, peeled and sliced
-½ red chilli cut in circles (use more if required)
-20gms peeled and thinly sliced fresh ginger
-100gms finely sliced red onion
-100gms peeled and finely sliced circles of carrot
-200gms sugar snap peas, blanched in boiling salted water, cooled & reserved
-20gms sesame seeds
-5gms black onion seeds
-Bunch coriander leaves
-Salt and freshly milled black pepper
Leave to marinate for 2 hours.
Heat a med size pan of boiling salted water for blanching noodles at the last minute.
Heat a wok over a high heat, add the remainder of the rapeseed oil & fry the chicken strips quickly until golden.
Add the onion, carrot, garlic, red chilli and ginger, cook & toss well.
Blanch the noodles in the boiling salted water.
Add in the beansprouts and sugar snaps, cook quickly.
Add the Wagamama Spicy Chilli, Coriander and Ginger dressing
Drain the noodles and add to the wok, toss, and season, add ½ the coriander & sesame seeds.
Take 4 heated bowls, work quickly so not to overcook the dish!
Spoon in the sesame chicken mix into 4 even portions
and garnish with black onion seeds, sesame seeds and coriander leaves.