Boil the udon but take them out of the boil slightly earlier than what's recommended on the package.
Spread the cream cheese on the nori seaweed.
Wrap the prawn tempura with the nori seaweed from Step 2.
Wrap the prawn with the udon from Step 1 when they've dried slightly and become a bit glutinous. Place on the eyes made with sliced cheese and nori seaweed. Serve with warmed mentsuyu.