Udon noodles, prawns, fried tofu and watercress

Udon noodles, prawns, fried tofu and watercress. Photo / Babiche Martens

Serves 4

2 Tbs peanut oil
200g soft tofu
16 raw, peeled prawns
1/2 cup vegetable stock
1/2 cup chicken stock
Juice from two limes, plus 2 to serve
1 Tbs soy sauce
2 tsp honey
1 Tbs sweet chilli sauce
2 tsp black vinegar
Freshly ground black pepper to taste
400g udon noodles
1 bunch of watercress

1 Heat the oil in a large frypan. Slice the 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, lime juice, 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.