World Cuisine: Chicken Itame Recipe (A La Wagamama's!)

I’m not ordinarily a recipe kind of blogger. But recently I made a rather fabulous interpretation of Wagamama’s Chicken Itame and I had to share it.

There are a few recipes out there but they all differ so much and none of them include lemongrass despite it being part of Wagamama’s description which I thought was weird…

But anyway, this is World Cuisine right? So vaguely relates to travelling? Oh wait, I’ve got it… Keep the wanderlust at bay and save money by making your very own Chicken Itame! That works yeah?

Ingredients

2 Chicken Breast
2 packs of Medium Noodles (you can use any kind but I like standard medium noodles)
4 Flat Mushrooms (Sliced)
1 Yellow Pepper (Strips)
Half a bag of Bean Sprouts
Small tin of Bamboo Shoots
2 Pak Choy (Chopped)
3 Spring Onions (Chopped)
Bunch of Coriander (Chopped)
½ Red Chilli (Chopped)
2 tsp Green Curry Paste
1 can of Coconut Milk
2 Chicken Stock Cubes
1 stick of Lemongrass
Garlic Paste

Method

Preheat the oven to 200 degrees.
Cut the chicken breast into strips and put in an ovenproof dish. Cover with boiling water so that it just covers the chicken and put lid on top. Put into oven for 25-30 minutes.
Add a splash of oil to a hot pan and add the green curry paste. Stir for 1 minute until broken up and add the coconut milk. Use the empty can to fill with boiling water and a chicken stock cube. Add this to the soup. Repeat the process so that you’ve added two can-fulls of chicken stock. Simmer for 5 minutes.
Add coriander, spring onions, red chilli, garlic paste and lemongrass. Simmer for a further 10 minutes.
In a separate pan, heat a splash of oil and add the yellow pepper, pak choy, mushrooms and bean sprouts and stir fry for 3-4 minutes. Then add to the soup along with the bamboo shoots.
When the chicken is done, drain the water and add this to the soup as well.
Stir fry the fresh noodles for 2 minutes.
Add the cooked noodles to the bowls and ladel over the chicken and veg soup, making sure there is a lot of liquid in the bowl.
Top with fresh coriander, a few slices of red chilli and a lime wedge.

Bon appetit friends!

Did you try out this beaut? What did you think? Leave a comment below or tweet me @HeelsInBackpack!

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