Preparation time: 5
Cooking time: 10
Noodles with prawns and leek in a delicious peanut and lime sauce. Based on a Wagamama dish... but more generous with the protein!
- 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
- splash oil
- 1 sm pack tofu (pieces)
- 1 sm pack sugar-snap peas
- 2 packs thick udon noodles
- OPTIONAL GARNISH
- 1 lime
- 1 dst sp chopped peanuts
- 1 spring onion (chopped)
- Put vinegar and brown sugar in a large pyrex bowl and heat gently on the hob until the sugar dissolves.
- Stir in the peanut butter, honey, soy, ketchup and lime juice. Heat gently until well mixed.
- Take off the heat and stir in the leek and prawns.
- Heat oil in a wok or flat pan and stir-fry tofu and peas for 2 minutes. (Add water if pan gets too dry.)
- Add the mixture and stir-fry for 5 minutes.
- Add the noodles and stir-fry for 2 minutes.
- 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.