3 dst sp raspberry vinegar
1 dst sp brown sugar
2 dst sp peanut butter
1 dst sp honey
2 dst sp ketchup
1 lime (juice)
1 large leek (cut lengthways into 5cm strips)
1 sm pack prawns
1 sm pack tofu (pieces)
1 sm pack sugar-snap peas
2 packs thick udon noodles
1 dst sp chopped peanuts
1 spring onion (chopped)
1) Put vinegar and brown sugar in a large pyrex bowl and heat gently on the hob until the sugar dissolves.
2) Stir in the peanut butter, honey, soy, ketchup and lime juice. Heat gently until well mixed.
3) Take off the heat and stir in the leek and prawns.
4) Heat oil in a wok or flat pan and stir-fry tofu and peas for 2 minutes. (Add water if pan gets too dry.)
5) Add the mixture and stir-fry for 5 minutes.
6) Add the noodles and stir-fry for 2 minutes.
7) Serve with lime wedges and a sprinkling of chopped peanuts and spring onion.
• Vinegar - any sweet kind can be used.
• Peanut butter - Whole Earth Crunchy is ideal.
• Tofu - Cauldron marinated pieces is ideal.
• Oil - I use spray olive oil but sesame oil adds taste.
• Veg - Wagamama use beansprouts but I don't know how anyone digests these without stomach cramps. Other veg could be used - peas, beans, bamboo, strips of carrot etc.
• Wagamama also adds a beaten egg to the stir-fry. It's not necessary so I don't bother.
• Noodles - Tesco sells thick udon noodles but the medium ones are fine. Alternatively, fresh tagliatelle is a very good substitute.