Main dish

Wagamama's Amai Udon recipe

Name: Wagamama's Amai Udon
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 2
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

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The discontinued Wagamama dish made with prawns, tofu, eggs, udon noodles and tangy Amai sauce.

Prep30m
Cook10m
Total40m

japanese noodles wagamama

The discontinued Wagamama dish made with prawns, tofu and udon noodles

Wagamama discontinued what I considered to be one of their best teppanyaki dishes, Amai Udon, back in 2013. Then they brought it back only to snatch it away again and I haven’t seen it since.

I don’t know how I got hold of the recipe, I think it may appear in The Wagamama Cookbook, but it’s exactly like the restaurant version although I’m positive it’s missing red onions (I've added them back in).

The sauce makes enough for four people so I use half and store the rest in the fridge for up to three weeks.

Recipe

Wagamama's Amai Udon

Prep30m
Cook10m
Total40m

Serves: 2

Ingredients

Noodles

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

Amai sauce (makes 120ml)

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

Method

Sauce: Add 1 tablespoon of malt vinegar, 3 tablespoons of sugar, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 1½ tablespoons of ketchup, 2 teaspoons of tamarind paste and a pinch of salt to a small saucepan. Gently heat until the sugar dissolves and set to one side.
Noodles: Cook 150g of udon noodles according to the instructions on the packet. I tend to use straight-to-wok noodles and omit this step.
Add a generous amount of oil (around 5 tablespoons) to a wok over a medium heat.
Cut 140g of tofu into 2cm cubes and coat in 1 tablespoon of cornflour. Add to the hot oil and fry for a few minutes until the outside has crisped and started to colour. Remove and drain on kitchen paper.
Drain some of the oil from the wok then add ½ a sliced red onion and 1 small sliced leek and fry for a minute.
Add the noodles, 10 prawns, 1 handful of beansprouts and half the Amai sauce and fry for a few minutes until the prawns have just cooked through.
Make some space in the centre of the wok and pour in 2 beaten eggs. Move the eggs around until they scramble.
Add the tofu back into the wok, give everything a good mix and squeeze over a little of the juice from ½ a lime. Cut the lime into wedges.
Distribute into bowls and garnish with 2 tablespoons of crushed peanuts and lime wedges.