Wagamama's Amai Udon recipe

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 Wagamama’s Ways with Noodles book, but it’s exactly like the restaurant version although I’m positive it’s missing red onions.

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


Serves: 2


  • 200g udon noodles (I use straight-to-wok noodles)
  • 2 beaten eggs
  • 60ml Amai sauce (see below)
  • 1 small leek
  • half a red onion (sliced)
  • 10 raw, de-veined king prawns
  • 1 handful beansprouts
  • vegetable oil
  • 140g firm tofu (I use half a block of Tofoo)
  • 2 tbs cornflour
  • juice of lime
  • 2 tbs chopped peanuts

Amai sauce (makes 120ml)

  • 1 tbs malt vinegar
  • 3 tbs sugar
  • 1 tbs light soy sauce
  • 1 tbs dark soy sauce
  • 1 ½ tbs ketchup
  • 2 tsp tamarind paste
  • a pinch salt


  1. Add 1 tablespoon of malt vinegar, 3 tablespoons of sugar, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 1.5 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.
  2. Cook the noodles according to the instructions on the packet. I tend to use straight-to-wok noodles and omit this step.
  3. Add a generous amount of oil (around 5 tablespoons) to a wok over a medium heat.
  4. Cut the tofu into 2cm cubes and coat in 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.
  5. Drain some of the oil from the wok then add the onion and leek and fry for a minute.
  6. Add the noodles, prawns, bean sprouts and half the sauce and fry for a few minutes until the prawns have just cooked through.
  7. Make some space in the centre of the wok and pour in the egg. Move it about until it resembles scrambled egg.
  8. Add the tofu, give everything a good mix and squeeze over some lime juice.
  9. Distribute into bowls and garnish with crushed peanuts and lime wedges.

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