Recipe for a delicious light lunch salad from noodle bar Wagamama
Wagamama your way is the new book by the renowned noodle bar Wagamama, featuring 70 delicious Asian dishes for the home wok. From now on, everyone can bring the famous Chicken Katsu, Japanese pancakes or a hearty pho or ramen to the table themselves. And the best part: with this cookbook, you can take it in any direction; just like in the restaurant, you can adjust the dishes to suit your needs. Extra sauce, less chili pepper, you name it.
In Japanese, wagamama means ‘naughty child’ and harusame means ‘spring rain’ in Japanese. Beautiful, isn’t it? The spring rain is represented by the glass noodles in this dish. It’s a wonderfully light lunch option.
How to make the spicy vinegar
- Heat the sugar and water in a small saucepan over fairly low heat and stir until the sugar has dissolved. Remove the pan from the heat and add the malt vinegar, soy sauce and a pinch of salt. Store the vinegar for up to 4 weeks in an airtight container or jar, and stir in the chili pepper and coriander just before using.
How to make the pickled Asian vegetables
- Place the carrot, red onion and daikon in a bowl with the rice vinegar. Set aside for up to 30 minutes. Drain the vinegar, then stir in the cucumber – you now have pickled Asian vegetables.
How to make Wagamama’s harusame salad
- Mix the chicken breasts in a bowl with the ginger and garlic paste, salt and pepper, and marinate in the refrigerator for at least 30 minutes.
- Fill a deep pan (with a lid) with 500 ml water. Bruise the lemongrass with the side of a knife and place the stalk in the water together with the coriander sprigs and red chili pepper. Add the marinated chicken breasts, cover with the lid and bring to the boil. Cook the chicken for approximately 12 minutes, until cooked through and the meat is no longer pink.
- Lift the chicken breasts out of the broth and leave them to cool. Pull them apart into small pieces.
- Cook the glass noodles according to the package instructions. When cooked, stir them a few times, drain and toss with the tamari.
- Blanch the edamame for 1 minute in boiling water, plunge them into ice-cold water and leave them in it for 2 minutes. Drain and set aside.
- Mix half of the mint with the spicy vinegar and reserve the rest for sprinkling over the salad.
- Place the aduki beans, edamame, glass noodles, pea shoots, Asian vegetables, radish and, finally, the pieces of chicken in a mixing bowl. Toss everything so that the ingredients are well combined.
- Add the spicy vinegar and toss again. Divide the salad between two bowls and sprinkle with the coconut flakes, fried onions and remaining mint.
Title: Wagamama Your Way
Author: Wagamama
Price: €20 (published 1 March)
Publisher: Kosmos UitgeversRead also:
