The husband was out for a works do tonight and I had planned to go to Wagamama to retry the Ginger Chicken Udon to see if I could then go and match their flavours. Circumstances meant that I didn’t go out for supper and so was left cooking for myself. I decided this was my opportunity to take another shot at my version of Ginger Chicken Udon. I had to go out to buy some new leggings so I wasn’t using the same leggings for riding as I was for yoga. My hopes are on Saturday that I can also go get a riding cap and jodhpurs so my leggings won’t need to stink. But, since I was out picking these up, I also picked up the few bits that I needed to make another batch of the Ginger Chicken Udon.
This time, I made two changes. Firstly, I used far less soy sauce and secondly, I rinsed off the noodles because I used ready for wok noodles and wanted to rinse off any of the preservatives which may contain lots of salt. While this version I made tonight was much closer to the Wagamama flavour, it still isn’t quite right. I think my next step is going to be trying a different recipe next time, probably this one. It also has less ginger and I think that may be the overwhelming flavour that overpowers the rest of the dish.
I finished my night with a bag of popcorn and completing a food order for Saturday when I will give making salsa another go. I have to say, this hasn’t been my most successful week in my cooking adventure. Roll on February and baking!