This is probably my favourite dinner, it’s pretty easy to do and tastes amazing. I leave out the tofu as it’s a bit fiddly and it never turns out like it does in the restaurant, but I’ve left it in the recipe, so you decide. I’ve amended it slightly after many trials and this seems to be the way that gets the best results for me.
The amai sauce can be made in larger quantities and will keep for a few weeks in the fridge, but the quantity below is just right for this dish (which incidentally, will serve two hungry people). It can also be used as a tangy dipping sauce.
1 tbsp malt vinegar
3 tbsp sugar
1 tbsp light soy sauce
1 tbsp dark soy sauce
pinch of salt
1 1/2 tbsp ketchup
2 teaspoons tamarind paste (just get the ready made from the shops – much easier than the blocks)
Method – Just mix it all together in a bowl and set aside until needed.
For the udon bit
400g udon noodles (I tend to use the straight to wok ones – pad thai noodles also work well – if using dried noodles – cook them first in boiling water)
2 beaten eggs
1 large leek – thinly sliced
1/2 red onion – sliced
6-8 nice king prawns (I prefer to use raw, but you can use cooked or smaller prawns, just use a few more)
Large handful of beansprouts
2 tbsp Cooking oil
110g firm tofu, cut in to cubes
Handful of crushed peanuts
Your prepped amai sauce
Get a large bowl and mix together your amai sauce, eggs, beansprouts and noodles.
Heat your oil in a wok and add in your leeks, onions and prawns (and tofu if you’re using it) and cook for about 4-5 minutes
Then pour in your eggy sauce mixture and stir fry until the egg firms up and leeks and onions have softened.
Divide over two bowls and served with a lime wedge and a scattering of crushed peanuts.