The wagamama cookbook, 192pp.
by Hugh Arnold
Kyle Cathie, London, 2004
Cooking on page 32 and page 110
Wagamama restaurants serve East Asian food with a Japanese flair. There’s an outlet in Canberra, and I have to admit that I’ve never dined there. No need to eat out very often when there are so many page-32 recipes for me to make.
Besides now I own the cookbook (and the DVD that came with it). Interestingly, I bought the cookbook for about $10 in a secondhand bookstore in, of all places, Nairobi, Kenya.
The dipping sauce on page 32 goes with the noodle recipe on page 110, so here are both.
Yaki soba dipping sauce
100ml (3 1/2 fl oz) light soy sauce
2 teaspoons salt
2 teaspoons vinegar
1 teaspoon dark soy sauce
Put all the ingredients in a small pan and bring to the boil. Lower the heat right down and simmer for 10 minutes. Once cool, it will keep for a few weeks in the fridge.
110g (4oz) soba noodles
2 tablespoons yaki soba sauce (see page 32)
1 small onion, peeled and cut into half-moon slices
4 spring onions, trimmed and cut into 2.5cm (1in) lengths
large handful of beansprouts
15 small cooked peeled prawns
2 tablespoons vegetable oil
1 boneless, skinless chicken breast, cut into strips
1/2 red pepper, trimmed, deseeded and cubed
1/2 green pepper, trimmed, deseeded and cubed
2 eggs, beaten
25g (1oz) pickled ginger
1 tablespoon dried shallots
1/2 teaspoon toasted sesame seeds
Cook the noodles in a large pan of boiling water for 2–3 minutes until just tender. Drain and refresh under cold running water.
Put the yaki soba sauce, onion, spring onion, beansprouts and prawns in a large bowl and mix in the noodles
Heat a wok over a medium heat for 1–2 minutes or until completely hot and almost smoking and add the vegetable oil. Add the chicken and red and green peppers and stir fry for 2 minutes. Add the noodles and vegetables to the wok and stir fry quickly for 3 minutes until warmed through. Add the eggs and continue to stir fry for a further minute or until the eggs are just cooked. Serve with the pickled ginger, shallots and sesame seeds.
How it played out
I made half a batch of the dipping sauce and a full batch of the main dish. Otherwise I followed both recipes as written.
A great combination of recipes using ingredients and flavours we love. Very easy to throw together. I’m sure you could use other kinds of noodles.
We haven’t eaten much Southeast Asian food on our travels this year in Central Asia. But we did manage to buy duck breasts for less than $3 a kilo.