Welcome back to RueDoesFood! Today I will be sharing a recipe that is inspired by my favourite restaurant in the whole world – Wagamama. Wagamama is a Japanese-style restaurant that serves dishes freshly made to order. They have a range of great dishes on their menu from the mouth-watering teppanyaki and ramens to the more mellow prawn raisukuree consisting of crunchy peppers, chillis, mangetout red onions all in a coconut and citrus curry. I also LOVE Wagamama’s sides! The diversity of side options means that everyone’s taste buds are catered for- everyone wins! I really enjoy the ebi katsu which is deep fried king prawns coated in panko crumbs, served alongside a chilli dip and a wedge of lime. If you haven’t been to Wagamama’s before, I highly recommend that you go for the ebi katsu- it’s actually to die for! Despite Wagamama being my restaurant of choice, as a student it is not the most cost-effective way to eat. I have always wondered how fresh noodles are made so I did my research and found out how to make them in the comfort of my own flat! It was a little time consuming seeing as I had never made noodles from scratch before but nevertheless it was a memorable experience.
Ramen generally consist of either a chicken, beef or vegetable broth with noodles and topped with crunchy steamed accompanied with meat, seafood or tofu. On the basis of this, I decided to devise my own recipe for my beef ramen.
Ingredients: Serves 1
For the noodles
- 1 egg
- 3/4 cup plain flour
- 3/4 tsp salt
- 1-5 tbsp water (depends on consistency of your dough)
- Add the dry ingredients to a bowl and mix.
- Create a well and crack the egg into the centre.
- Add 1-2 tbsp of water and begin mixing the contents together with a wooden spoon.
- Once the ingredients have come together into dough-like pieces, empty it onto a clean lightly floured surface.
- Begin kneading the dough until the consistency is quite stiff. If you find that your dough is sticking to your hands add more flour and if the dough is too dry add a little water gradually.
- Leave the dough to rest for 2 hours in a damp cloth to rest so it can be stretched later on. (This could be a good time to marinate the steak!)
- Roll the dough out to a 1mm thickness. It needs to be as thin as possible because when boiled, it will swell.
- Scatter flour on the dough and fold it two times in the same direction to prevent the noodle ends sticking together.
- Cut the dough into slices roughly about 0.5cm with a large sharp knife. Once again sprinkle noodles with flour to prevent the individual noodles from sticking.
For the ramen
- 1/4 Red Onion
- Handful of Mangetout (cut into thin strips)
- Handful of beansprouts
- 1/2 Carrot
- 2 medium sized mushrooms
- Rumpsteak (marinated with crushed garlic, soy, salt and black pepper)
- 1 chicken stock cube
- 450ml hot water
- Spring onion to garnish
- Olive Oil
- Thinly slice the red onion, mangetout and mushrooms. I used a potato peeler to produce a ribbon effect for the carrots!
- Preheat a frying pan to a medium-high heat and add the steak to fry for 5-6 minutes on each side depending on how you like your steak cooked
- Boil 450ml hot water and add the chicken stock cube.
- Preheat a pan on a low heat with a little oil, and then add the vegetables so that they can sweat. We want to retain the crunchiness of the onions and the mangetout so cook them for 2-3 minutes. I would suggest not to mix all the vegetables together as when presenting the ramen all the vegetables are arranged in their own “section”.
4. Add the noodles to the chicken stock once it is boiling and cook for 4-5 minutes. Constantly mix the noodles with chopsticks so they do not stick together as you put them in.
5. Pour the noodles and broth into a bowl and assemble the vegetables on top. Slice the steak and add it to the ramen and sprinkle some spring onion to garnish.
Thanks again for reading this article and if you do have any questions about the recipe or there is something you are not sure about feel free to drop a comment below
Whose food? Rue’s Food!
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