Amai Udon Recipe – Wagamama Style

You know there are those tried, tested and so dearly loved places that you always go to, especially on days where you don’t want to be too adventurous and you just want something familiar? And you know you always, always order the same thing? Come on…you know what I mean…we all have our ‘signature dishes’ at Pizza Express/Wagamama/Zizzi etc etc. Well, ‘my’ dish at Wagamama is Amai Udon. I am pleased to say I actually have tried some other dishes, but I just kept coming back to this one (because it’s the best)!

I decided to try and make it at home…after all we are in a double dip recession…so needs must and all!

The Wagamama recipe is a little different to the one in the restaurant as they don’t add red onion, so I have slightly changed the recipe to suit me (make it nicer) and here’s how you make it!

First up, you need to make the Amai Sauce:

1 Tablespoon of Malt Vinegar (I used White Wine Vinegar and it was just as good)

3 Tablesoons Sugar

1 Tablesoon Light Soy Sauce & 1 Tablespoon Dark Soy Sauce (I just used Light for both)

Gently heat all these ingredients together in a small pan until the sugar has dissolved.

Then…stir in the following:

A pinch of salt

1 1/2 Tablespoons of Ketchup

2 Teaspoons of Tamarind Paste

Set the sauce aside to cool.

I buy those packets of Udon Noodles from the supermarket and often the are stuck together a little even though they are all cooked…so pop them in hot water just for a minute or two, then drain them and leave to cool slightly.

In a mixing bowl add the following and stir together:

1 Small Leek (Chopped)

A packet of ready to eat Prawns

A handful of Beansprouts

The Cooled Down Noodles

1 Egg

The Amai Sauce

Now in a big frying pan/wok pour in a little vegetable oil. It’s up to you what you do next, the recipe says lightly fry some Tofu until browned, however I didn’t have any, so I fried some chunks of red onion instead. Once that is cooked, add in the contents of the mixing bowl.

You can tell when it is done and that’s when the leeks are bright green and a little soft, this should only take a couple of minutes.

Serve straight away and just jazz it up a little, chop some unsalted peanuts and put them on the side for sprinkles and slice a wedge of lime so you can squeeze a little over your dinner! I also sliced up a red chilli and put it on top to make it a little spicy (and colourful).

DEELISH!!!! Enjoy Everyone!

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