top of page

Vegetable Tempura with Soba Noodles

Prep Time:

20 Minutes

Cook Time:

20 Minutes

Serves:

2 Servings

Level:

Intermediate

About the Recipe

There are lots of ways to enjoy eating tempura - by itself, with a bowl of rice, served on a bed of rice or like this, served on a bed of soba noodles steeped in a hot soba broth. he Japanese call this dish kakiage soba. I like to call it Japanese soul food.

Ingredients

70g cooked or raw prawns


1/2 onion, approx 75g


40g green beans


70g sweet potato


2 servings (200g), dried soba noodles


for the tempura batter:


2 tbsp potato flour


5 tbsp plain flour


70ml water


veg oil for deep frying







Preparation

cut the onion into 1 cm / 1/2 inch slices


remove the ends of the beans and cut in half


peel and cut the sweet potato into 5 mm slices, then cut into thick matchsticks


to make the tempura batter:


add the water to the plain flour & potato flour in a bowl and mix well


add the prawns, onion, sweet potatoes & beans to the batter and mix well


fill a saucepan with 3cm of veg oil & heat to 180C / 350F


to make the tempura, take a large spoonful of the batter mixture and add to the pan, then repeat


deep fry for 2-3 mins until the batter is a light golden colour, turning over once or twice. remove to rest on a square of kitchen paper 


repeat with batches 3 & 4, again resting the finished tempura on kitchen paper


cook your noodles in boiling water according to the packet instructions. when they are ready, place the noodles in two serving bowls and add the tempura on top. pour the hot broth over the top just before eating, (don't leave the noodles sitting in the broth as they will become mushy)


bottom of page