Tempura Udon Recipe
Shrimp and vegetable tempura served over noodles with soup.
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Ingredients
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Tempura Batter
Tempura Ingredients
Udon Noodles and Broth
Method
Prepare the Tempura Batter
- 1
Mix the Batter
In a mixing bowl, combine the all-purpose flour and cornstarch. In a separate bowl, whisk together the ice-cold water and egg. Gradually add the wet mixture to the dry ingredients, mixing gently until just combined. The batter should be lumpy; do not over-mix.
Prepare the Tempura Ingredients
- 2
Prepare the Vegetables and Shrimp
Ensure the shrimp are peeled and deveined. Julienne the carrot, slice the zucchini and sweet potato thinly, and trim the green beans. Set aside on a plate.
Fry the Tempura
- 3
Heat the Oil
In a deep pot or fryer, heat the vegetable oil to 350°F (175°C).
- 4
Coat and Fry
Dip each piece of shrimp and vegetable into the tempura batter, allowing excess to drip off. Carefully place them in the hot oil, frying in batches. Fry until golden brown, about 2-3 minutes for shrimp and 3-4 minutes for vegetables. Remove with a slotted spoon and drain on paper towels.
Prepare Udon Noodles and Broth
- 5
Cook the Udon Noodles
In a large pot of boiling water, cook the udon noodles according to package instructions, usually about 8-10 minutes. Drain and set aside.
- 6
Assemble the Dish
- 7
Combine and Serve
In serving bowls, place a portion of udon noodles. Ladle the hot broth over the noodles. Top with a generous amount of tempura shrimp and vegetables. Garnish with chopped green onions and serve immediately.
