Amai Soba


    400g (14oz) Soba noodles
    2 eggs, beaten
    75 ml Amai sauce (3fl oz; see below for recipe)
    1 large leek, finely sliced
    6 cooked peeled prawns
    large handful of beansprouts
    2 tbsp vegetable oil
    110g (4oz) firm tofu, cut into 10 cubes
    juice of 1 lime
    2 tbsp chopped roasted peanuts

    Amai sauce (makes 125ml/4fl oz)
    1 tbsp malt vinegar
    3 tbsp sugar
    1 tbsp light soy sauce
    1 tbsp dark soy sauce
    pinch of salt
    1.5 tbsp tomato ketchup
    2 tsp tamarind paste

    Save Recipeently heat vinegar, sugar and soy until the sugar has dissolved, then add the other ingredients and set aside.


A Variation On A Wagamama Special

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