Wagamama says: “One of our original Wagamama restaurant dishes, updated for today.”

Serves 2

Ingredients

• 45g sun-dried tomatoes
• ½ tbsp miso paste
• 1 tsp chilli paste
• 800ml vegetable stock
• 4 longstem broccoli, trimmed
• 2 nests ramen noodles
• 1 tbsp vegetable oil
• ½ courgette, sliced lengthways and into large chunks
• 50g mangetout, trimmed
• ¼ leek, sliced lengthways and into large chunks
• 4 asparagus, sliced at an angle
• 150g beansprouts
• 3 tbsp soy sauce
• 2 spring onions, topped, tailed and sliced at an angle
• 1 tbsp sesame seeds

Method

Place the sun-dried tomatoes, miso paste, chilli paste and 30ml of the vegetable stock in a deep bowl and, using a stick blender, make a smooth paste. Blanch the longstem broccoli in boiling water for 2 minutes, then plunge into ice-cold water, drain and set aside.

Cook two portions of ramen noodles, following the instructions on the packaging and, once cooked, drain and divide between two ramen bowls. Place a wok or large pan over a high heat, warm the oil and stir-fry the courgette, mangetout, leek, longstem broccoli, asparagus and beansprouts, tossing occasionally and ensuring the veg is caramelised but still firm. Add the soy sauce and give a final toss.

In a separate saucepan, place the remaining vegetable stock and bring it to a gentle simmer. Add the paste, whisking to ensure there are no lumps. Ladle the hot stock over the noodles in each bowl, using chopsticks to separate the noodles and make a base. Add the stir-fried vegetables in a pile on top and garnish with spring onion and sesame seeds.

Tip: Use rice stick noodles and tamari sauce instead of soy sauce to make the dish non-gluten and vegan

Wagamama says: “An ‘at home’ take on a dish we used to serve in our restaurants, this is great for seafood lovers.”

Serves 2

Ingredients

• longstem broccoli
• ½ pak choi, leaves separated
• 1 tbsp vegetable oil
• 1cm piece of ginger, finely chopped
• 1 garlic clove, finely chopped
• 8 raw king prawns
• 6 queen scallops
• 6 mussels
• 6 squid rings
• 75ml soy sauce
• 75ml water
• 1 tsp fish sauce
• pinch of salt
• ½ tsp sugar
• 1½ tsp potato starch
• 250g cooked udon noodles
• 1 small red chilli, finely sliced
• a pinch of shichimi powder

Method

Blanch the longstem broccoli in boiling water for 2 minutes, then plunge into ice-cold water and drain. Slice any big pak choi leaves into two and also set aside.

Place a wok or large pan over a high heat, warm the oil, then add the ginger and garlic and stir-fry for 30 seconds. Add all the seafood and vegetables and stir-fry, tossing continuously.

When nearly cooked, add the soy sauce, water and fish sauce and bring to the boil. Season with salt and sugar to taste.

In a small bowl, add a dash of water to the potato starch and mix to a thick paste, then stir this through the stir-fry to thicken the mixture. Once thick enough to coat the noodles, turn the heat down and gently simmer to keep hot. Bring a pan of water to the boil, add the udon noodles for 30 seconds, then drain.

Divide the noodles between two plates, spoon the seafood and veg mix on top and drizzle over the sauce. Garnish with chilli and shichimi powder and serve.

Tip: If you want to cheat with the seafood, why not buy a seafood mix?

Wagamama says: “A vegan version of our restaurant classic. If you like spice, this is the dish for you.”

Serves 2

Ingredients

• 250g firm tofu, cut into 2.5cm cubes
• 150g jasmine rice
• 2 tbsp vegetable oil, for frying
• 8 spring onions, topped and tailed
• 2 tsp ginger paste
• 2 tsp garlic paste
• 6 long dried chillies, finely chopped
• 1 medium-size white onion, finely sliced
• 1 small red pepper, sliced into 2.5cm dice
• 1 small green pepper, sliced into 2.5cm dice
• 50g mangetout, topped and tailed
• 180ml firecracker sauce (see recipe below)
• ½ lime, cut into 2 wedges
• ½ tsp shichimi powder
• a few drops of sesame oil

For the firecracker sauce

• 50ml yakitori sauce (see recipe below)
• 50ml oyster sauce or vegetarian oyster sauce
• 100ml sriracha sauce
• 2 tbsp fish sauce or vegetarian oyster sauce
• 50ml vegetable oil
• 2 tbsp dried chilli flakes, to taste
• 6 tbsp runny honey or 3 tbsp agave syrup and 3 tbsp sweet chilli sauce

For the yakitori sauce

• 4 tbsp light soy sauce
• 110g caster sugar
• 1 tbsp dark soy sauce
• 2 tbsp sake

Method

Take six of the spring onions, slice them in half lengthwise and cut into 2.5cm pieces.

Cook the rice according to the packet instructions, then divide between two serving plates and keep warm.

Heat the 2 tablespoons of oil in a wok or large frying pan and cook the tofu until it turns golden brown on each side. Then add the ginger and garlic pastes and dried chillies and give a quick stir, then add the rest of the vegetables and keep stirring over a high heat. Once the tofu is hot, add the firecracker sauce, toss and stir well.

Spoon the stir fry onto the plate and garnish with lime and the remaining spring onions, finely chopped. Sprinkle a little shichimi powder over the rice and finish with a drizzle of sesame oil.

Tip: For a super-quick meal, you could buy our Wagamama firecracker sauce from a supermarket to make this dish.

Firecracker sauce

Makes 250ml

Place all the ingredients in a small saucepan over a medium-low heat, bring to the boil and then reduce the heat to a simmer.

Cook for about 15–20 minutes until the sauce thickens to a syrup-like consistency. Add more chilli flakes to taste. Serve instantly or transfer to an airtight jar and keep in the fridge for up to 3 weeks.

Yakitori sauce

Makes 125ml

Place the light soy sauce and sugar in a small saucepan and gently simmer over a low heat. Stir until the sugar dissolves and then continue to simmer for about 5 minutes until the liquid starts to reduce and thicken.

Add the dark soy and sake, stir and leave to cool. Either use immediately or transfer to an airtight container and store in the fridge. It should keep for several weeks.

Wagamama Your Way: Fresh, Flexible Recipes For Body And Mind (£20, Kyle Books) is out now