Well, it’s pretty close anyway. And so so delicious! And it is saving us a fortune when my Wags craving strikes!
I think everything tastes better the fresher it is but with Chicken Itame it’s even more important and will really change the dish for the better. Oh and cooking the chicken this way is life-changing; it’s so soft and juicy! However, if you’re cooking for veggies it’s easy to swap the chicken for tofu or pak choi too. P.S Apologies the picture is a bit rubbish – trust me it looks a lot like what you get in the restaurant – soupy, noodle-y, chicken-y goodness 😉
1 pack of thick rice noodles (the wormy looking ones in vacuum packed packets, you’ll find them with curry paste and rice at your local supermarket)
2 chicken breasts
50g bamboo shoots
2 spring onions
1 yellow pepper
2 teaspoons green curry paste
1 can coconut milk (the low-fat version works just as well)
1 chicken stock cube
Cut your chicken into strips and place in a casserole dish. Fill with boiling water so the chicken is just covered, pop the lid on your dish and place in the oven for 25 minutes.
While the chicken is cooking add a little olive oil and the curry paste to a pan. A top tip I read in the official Wagamama cookbook (which does NOT include an itame recipe, sadly) is to let your wok heat up without any oil in it. This will allow the whole pan to retain the heat and cook food evenly. When it’s warmed up add the olive oil and whatever you’re cooking.
The curry paste will start to smell amazing and spit a bit, keep stirring it for a few minutes and then add the coconut milk and stir.
When that starts to bubble, add the chicken stock mixed with 1/2 pint boiling water to the mix and keep stirring. This will take around 10 minutes to combine and cook.
Chop your pepper and spring onion and add that to the soup along with the shoots and a generous squeeze of lime. An actual lime is best but lime juice from the bottle will do. Let it simmer for 5-10 minutes.
Meanwhile, fill a saucepan with water and bring to the boil. Add your thick noodles and cook for around 3 minutes until soft.
When the chicken is cooked through add it to the soup (careful not to bring too much of the cooking water with it) and stir.
When you’re ready, divide the cooked noodles between two bowls and pour the soup and chicken mixture over each. Top with a wedge of lime and a healthy sprinkle of coriander and serve.