Udon noodles, prawns, fried tofu and watercress
( SERVES 4 )

Udon noodles, prawns, fried tofu and watercress
Amanda Laird

Viva 27/7/2011

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Ingredients

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2 tbsp Peanut oil
200 g Tofu
16 Prawns, (raw, peeled)
½ cup Vegetable stock
½ cup Chicken stock
4 Limes
1 tbsp Soy sauce
2 tsp Honey
1 tbsp Sweet chilli sauce
2 tsp Black vinegar
1 to taste Cracked black pepper
400 g Udon noodles
1 bunch Watercress

Directions

  1. Heat the oil in a large frypan. Slice the soft tofu and fry until crispy. Season and drain on paper towels. Keep warm.
  2. Add the prawns (raw and peeled) to the hot pan and cook gently for 4 minutes then remove and keep warm.
  3. Add both stocks, juice of two limes, soy, honey, sweet chilli, vinegar and pepper. Simmer while cooking the noodles in boiling salted water.
  4. Drain the noodles and add to the sauce with the prawns and tofu.
  5. Pick the leaves from the watercress and chop the stalks. Blanch for 30 seconds, drain and add to the noodles, offering fresh limes to squeeze over.

Wine Match

Sauvignon Blanc

This dish is best matched with
Sauvignon Blanc

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