Udon noodles, prawns, fried tofu and watercress

Babiche Martens

Ingredients

2 Tbsp	Peanut oil
200 g	Tofu (Main)
16	Prawns, raw and peeled (Main)
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 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 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.