Tempura Noodles Recipe
Shrimp and assorted vegetable tempura.
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Ingredients
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Tempura Batter
Shrimp and Vegetables
Noodles
Oil for frying
Method
Prepare the Tempura Batter
- 1
Make the Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, and salt. In a separate bowl, lightly beat the egg and mix it with the ice water. Gradually add the wet mixture to the dry ingredients and stir until just combined. The batter should be slightly lumpy; do not overmix.
Prepare Shrimp and Vegetables
- 2
Prep the Ingredients
Peel and devein the shrimp if not already done. Slice the carrot, zucchini, and bell pepper into thin strips. Trim the green beans to the desired length.
Cook the Tempura
- 3
Heat the Oil
In a deep frying pan or wok, pour in the vegetable oil and heat it to 180°C (350°F). You can test the oil by dropping a small amount of batter in; it should sizzle and rise to the surface.
- 4
Fry the Shrimp and Vegetables
Dip the shrimp and prepared vegetables into the tempura batter, allowing any excess to drip off. Carefully place them in the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Cook the Noodles
- 5
Cook the Noodles
In a large pot, bring water to a boil. Add the noodles and cook according to package instructions, usually 3-5 minutes. Once cooked, drain and rinse under cold water to stop the cooking process.
Serve
- 6
Plate the Dish
In a serving bowl, place a portion of the cooked noodles. Top with the hot tempura shrimp and vegetables. Serve immediately with dipping sauce or soy sauce on the side.
