Serves 2
sauce
1 tbsp fresh ginger, finely grated on a microplane
1 large clove garlic, finely grated on a microplane
1 tsp fish sauce
1/2 cup tahini
3 tbsp freshly squeezed lime juice
assembly
3 oz udon noodles
10 oz spot prawns, cooked as noted
1/4 fresh jalapeño or serrano chili, sliced very thinly
1/2 red bell pepper, sliced very thinly and then into halves
4 oz thin green beans, stem ends trimmed and sliced in half crossways
1/2 cup mix of fresh basil and mint leaves, larger leaves torn, for garnish
2 tbsp roasted peanuts, crushed, for sprinkling
lime, for squeezing
First bring 1 inch of water and 1 teaspoon of kosher salt to a simmer. Add the called-for spot prawns, press to submerge them, and cook in barely simmering water for 30 seconds or until the flesh of the prawns turns just opaque. Shock the spot prawns in an ice bath until they are cool to the touch, then strain, peel, and add to the recipe, or store unpeeled in the refrigerator for up to 2 days.
Combine all sauce ingredients in a mixing bowl and stir until uniform. Taste and adjust seasoning as needed. Transfer half of the punchy sauce to a jar and store in the refrigerator for another use.
Add the bell pepper, green beans, and spot prawns to the sauce and toss together.
Cook the noodles in salted boiling water until al dente according to package instructions.
Strain the noodles and add to the mixing bowl. Toss the udon together with the prawns, veg, and sauce until all are well coated.
Divide between two plates. Scatter the sliced chilis, then the fresh herbs over top. Finish with a tablespoon of crushed peanuts for each dish, and squeeze of lime.