Wagamama's Amai Udon recipe | HotCooking

Ingredients

• 150g udon noodles (I use straight-to-wok noodles or frozen)
• 5 tbsp vegetable oil
• 140g firm tofu (I use half a block of Tofoo)
• 1 tbsp cornflour
• ½ a red onion (sliced)
• 1 small leek (sliced)
• 10 raw, de-veined king prawns
• 1 handful beansprouts
• 60ml Amai sauce (see below)
• 2 beaten eggs
• ½ a lime (for wedges and a squeeze of juice)
• 2 tbsp chopped peanuts
• 1 tbsp malt vinegar
• 3 tbsp sugar
• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1½ tbsp ketchup
• 2 tsp tamarind paste
• a pinch salt