Ginger Chicken Udon Noodles

About This Recipe:

One of my favorite (inauthentic) Japanese restaurants in Manhattan is Wagamama. After years of watching my favorite English Youtubers enjoy their Wagamama meals, I was super excited when Wagamama finally arrived in NY. My favorite dish there is this ginger chicken udon that is pretty simple, but super tasty and addicting. It takes a little bit of prep work (does anyone else really struggle with peeling ginger?!) but it pays off to have all of the ingredients ready to go before you turn on the skillet. I went a bit more mild on the amount of ginger and chili paste, but definitely add more if you like an extra kick!


Ingredients (4 servings)

-12 oz udon noodles
-1/2 red onion, thinly sliced
-1 inch piece ginger, finely minced
-4 garlic cloves, finely minced
-1 lb chicken breasts, thinly sliced
-3 tbls soy sauce
-2 tsps sesame oil
-2 tsps chili paste
-8 oz snow peas
-2 scallions, finely sliced
-2 eggs, beaten
-Vegetable oil

Instructions (30 minutes) 

1. In a large pot, bring water to a boil and cook the udon noodles. Drain and set aside.
2. In a large skillet over medium heat, pour in 1-2 tbls of vegetable oil and sauté the onion, ginger, and garlic for 2 minutes until fragrant. Then add in the chicken and soy sauce and cook for 5 minutes.
3. Stir in the sesame oil and chili paste, and add in the snow peas and scallions. Cook for another 5 minutes until the snow peas are tender and the chicken is fully cooked.
4. Move the mixture to make space on one side of the pan and stir in the beaten eggs. Quickly scramble and then mix in with all of the other ingredients.
5. Toss in the udon noodles, mix well, and serve.

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