Tempura Zaru Noodles Recipe
Cold noodles served with shrimp and assorted vegetable tempura
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Ingredients
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Noodles
Tempura Batter
Vegetables for Tempura
Shrimp Tempura
Dipping Sauce
Method
Prepare Noodles
Cook the Noodles
In a large pot, bring 2 liters of water to a boil. Add the zaru noodles and cook according to package instructions until tender. Drain and rinse the noodles under cold water to stop the cooking process. Set aside.
Prepare Tempura Batter
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 the egg. Gradually add the wet mixture to the dry ingredients while gently stirring until just combined. The batter should be lumpy; do not overmix.
Fry Tempura
Prepare the Oil
In a deep frying pan or pot, heat oil to 180°C (350°F). Ensure there is enough oil to submerge the tempura items.
Fry Vegetables
Dip the sweet potato, zucchini, carrot, and green beans into the tempura batter, allowing excess to drip off. Carefully place them in the hot oil, frying in batches to avoid overcrowding. Fry until golden and crispy, about 2-3 minutes. Remove and drain on paper towels.
Fry Shrimp
Dip the shrimp in the tempura batter and fry in the same way as the vegetables until golden, about 2-3 minutes. Remove and drain on paper towels.
Prepare Dipping Sauce
Mix the Sauce
In a small saucepan, combine soy sauce, mirin, and dashi stock. Heat gently until warm; do not boil. Remove from heat and set aside.
Serve
Plate the Dish
Arrange the cold zaru noodles on a serving plate. Place the assorted tempura on the side. Serve with the warm dipping sauce.