So at the moment we are going through our many cookbooks and marking recipes we want to make so we can put them on my blog and get rid of the book. Any books that have a lot of recipes we keep but any that only have a few, we are working our way through. One of the books this week was the wagamama cookbook, this recipe is from this book and is called amai udon. We really enjoyed it, it isn’t the prettiest dish but the flavour is really yummy and tastes like sweet and sour. If you haven’t tried tofu this is a really good way to give it a go as it is stir fried.
Ingredients (serves 2)
For the amai sauce
- 1 tbsp red wine vinegar
- 3 tbsp brown sugar
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- pinch of salt
- 1 1/2 tbsp tomato ketchup
- 2 tsp tamarind paste
For the stir fry
- 100g whole wheat udon noodles
- 2 eggs, beaten
- amai sauce
- 1 leek, finely sliced
- 150g tofu, cubed
- 1/2 bag raw prawns (18-20), peeled deveined
- handful of beansprouts
- juice of 1 lime
- 2 tbsp rapeseed oil, for frying
- Make the amai sauce by gently heating the vinegar, sugar and soy sauces in a small pan until the sugar has dissolved, stir in remaining ingredients and set aside.
- Cook the noodles according to packet instructions (ours took 9 minutes as whole wheat) once cooked rinse under cold water and set aside.
- Next put the egg and amai sauce in a large bowl, stir in the leek, prawns, beansprouts and noodles. Heat a wok over a medium heat for 1-2 minutes or until almost smoking, add the oil and stir fry the tofu for around 2 minutes or until it starts to colour.
- Tip the rest of the ingredients from the bowl into the wok and stir fry 5-6 minutes until the egg and prawns are cooked and the leeks start to soften.
- Divide between 2 serving bowls and squeeze over the lime juice.