Cooking at Home / Fish

Wagamama’s Amai Udon recipe

Eating Amai Udon has become one of my favourite past-times. Popping into a bustling Wagamamas and wolfing down a dish of the stuff makes me very happy indeed, and now I know I can do it at home, I just can’t stop. It turns out that making this delicious flavour-filled noodly fest is real easy. Not only can you put it all together from scratch in about 15 minutes, but all the ingredients can be found in mainstream supermarkets. I’m lucky enough to live close  to a few small east-Asian supermarkets so I can choose from 5 different types of tofu, buy beansprouts by the carrier bag and get extra delicious fresh fat udon noodles. Nevertheless, you can still make a plate of sweet-sour noodly goodness with stuff you can grab from any local supermarket and it’s relatively cheap.

You can feed 3 people for about £7, if you have a few store cupboard essentials (vinegar, soy and ketchup) and for those who have never been, that’s the same you’d pay for one portion in Wagamamas. Don’t get me wrong, I love going out to eat this as I adore Waga’s frozen beer glasses, near-psychic efficiency and ability to get the dish to your table seconds after ordering, and of course those duck gyoza. I’m not quite ready to cook them at home and learn how deep fried they actually are, but the recipe is in the same cookbook so it’s nice to know I could do it myself in the comfort of my own kitchen if I wanted to.

It’s the combination of tamarind and egg that really makes this dish come alive. The tamarind is sweet and smokey and the egg makes it creamy and rich. The quick cooking time means the leek and onions stay crunchy and the noodles thick and slurpy. Topped off with fat tofu, juicy prawns, sharp lime and chopped peanuts and you are in for a treat.  Click below for the full recipe.

Makes enough for 3 portions of Amai Udon:

Amai Sauce

  • 1 tbsp malt vinegar
  • 3 tbsp sugar
  • 1 tbsp each of light and dark soy sauce
  • Pinch of salt
  • 1 1/2 tbsp of tomato ketchup
  • 2 tsp tamarind paste (ready made)

Gently heat the vinegar, sugar and soy sauces in a small pan until the sugar has dissolved. Stir in the remaining ingredients (and a bit of hot water to loosen the sauce) and set aside to cool while you prepare the ingredients below.

Amai Udon

  • 400g of udon noodles (fresh and ready to fry)
  • 2 eggs, beaten
  • Your Amai sauce as above
  • 1 leek and half a red onion
  • 200g (or a regular packet) of prawns (peeled and cooked)
  • A handful or two of beansprouts
  • 2 tbsps of vegetable oil
  • 110g of firm tofu
  • 1 lime
  • 2 tbsps chopped roasted peanuts

Chop your onion and leek into fine slices and place in a large bowl with the prawns, beansprouts and noodles. Stir in the amai sauce and the two eggs and stir until all ingredients are lightly coated. Heat a wok over a medium heat for 1-2 minutes and add the vegetable oil until its smoking. Add the chunks of tofu and stir until lightly browned. Tip the contents of the bowl into your wok with the tofu and keep it moving, on the same high heat for three to four minutes. Divide between two bowls, squeeze over the lime juice, bash the peanuts in their packet with a rolling pin and scatter over the top. Crack open an Asahi beer and indulge.

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21 thoughts on “Wagamama’s Amai Udon recipe

  1. thanks a million! Recipe is great.

    My adjustments

    To the sauce add a bit of peanut butter and a little bit less sugar. Find that there is lots of sugar in the ketchup anyway.

    I add carrots to mine as well to give it another element but u can actually get away with adding quite a few different veg. I would avoid mushrooms though.

    Chilli at the end! I use dried chilli flakes to garnish and boy does it add another dimension to the dish!

    Thank you thank you thank you for your recipe!

  2. I love this recipe, but left my cookbook at someone’s house and couldn’t remember the quantities for the sauce, so thanks so much for uploading it! Here are a few comments for others who want to experiment :)

    I use mostly peanut butter instead of sugar, like the previous poster said, and I get the crunchy variety so the chopped peanuts are already mixed in (so lazy!) I also buy the tofu in packs already deep fried, because I always seem to mess it up, and the dish just isn’t the same without fluffy crunchy tofu. Fresh, ready to eat udon seems to work out cheaper than the dried stuff, and the block of tamarind paste I get has big delicious chunks hidden in it which surprise every time! And finally I hate leek, so I substitute it for a whole red onion. Altogether that’s about £3 for one gigantic portion on a student budget. Definitely one of my favourite recipes of all time! <3

  3. Pingback: Curry Udon | Foodfreak

  4. You say to put 2 tablespoons of tamarind paste in the Amai sauce…this makes it horribly dark and sour!!! I checked the recipe on a couple of other posts and they say 2 teaspoons!! I shall know better next time…ugh!!!

  5. I didn’t make the tamarind paste, I bought it. I’ve actually checked the recipe from a number of other people (including a friend that works at Wagamama’s) and it should be 2 teaspoons. I had to throw the first lot I made away as it was disgusting and inedible…and such a waste. I’ve tried the 2 teaspoon version and it was delicious…and just like the dish they serve at Wagamama’s.

    • Hello everyone!

      Firstly thank you for your comments on the blog and for bringing this to my attention!

      I’ve changed the recipe so that it reads 2tsp rather than 2tbsps.

      I now make my own tamarind paste using a tamarind block from the Spice Mountain. You get to water down the tamarind so that it suits your tastes in terms of strength, so it might be a good idea to go down this route and get to know what you like.

      Then you can make your perfect Amai Udon all the time!

      Thanks again,

      Hannah.

  6. actually your recilpe is little bit wrong but you going in good direction, on the one portion is going 150 – 200 udon noodles, 30 mil of amai souce, 60g leeks 20 g red onion slice cut, prawns, 50 g fried tofu , 59 mil egg

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