My favourite dish – Amai Udon

Almost everyone I know who tries Wagamama either love it or hate it. Those who love it generally took the time (or were lucky to find early on) the dish they loved. I say this because everyone I know also seem to have ‘a dish’ ¬†that they call their own. I’m one of those people. Though I liked and tried a few I always returned to Amai Udon. A noodles with prawn and leak in a delicious peanut and lime sauce.

Then there was a bit of a road bump. Wagamama stopped serving my favourite.

I wouldnt go without for long and learned to make it myself. See below:

Amai Udon (serves 2)

  • 400g (14oz) Udon noodles
  • 2 eggs, beaten
  • 75 ml Amai sauce (3fl oz; I personally would add less)
  • 1 large leek, finely sliced
  • 6 cooked peeled prawns
  • large handful of beansprouts
  • 2 tbsp vegetable oil
  • 110g (4oz) firm tofu, cut into 10 cubes
  • juice of 1 lime
  • 2 tbsp chopped roasted peanuts

Cook the noodles in a large pan of boiling water for 2-3 minutes until just tender, drain, refresh under cool running water and reserve. Mix egg, Amai sauce with leeks, prawns, beansprouts and noodles in a bowl and stir together. Heat a wok over medium heat, then when slightly smoking , add the oil and fry the tofu till browning slightly. Tip the contents of the bowl into the wok and stir fry for 3-4 min till the egg is cooked and the leek has softened. Divide between two bowls, sprinkle with lime juice and chopped peanuts

Amai sauce (makes 125ml/4fl oz)

  • 1 tbsp malt vinegar
  • 3 tbsp sugar
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • pinch of salt
  • 1.5 tbsp tomato ketchup
  • 2 tsp tamarind paste

Gently heat vinegar, sugar and soy until the sugar has dissolved, then add the other ingredients and set aside.

There you go – should be as good as ‘authentic’ (ish)

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