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


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

Serves 2

Cook the noodles in a large pan of boiling water for 2-3 minutes until just tender, drain, refresh under cool running water and reserve.

Mix egg, Amai sauce with leeks, prawns, beansprouts and noodles in a bowl and stir together.

Heat a wok over medium heat, then when slightly smoking , add the oil and fry the tofu till browning slightly.

Tip the contents of the bowl into the wok and stir fry for 3-4 min till the egg is cooked and the leek has softened. Divide between two bowls, sprinkle with lime juice and chopped peanuts

Amai sauce (makes 125ml/4fl oz)

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

Number of Servings: 2

Recipe submitted by SparkPeople user SLIMPOSSIBLE.