Udon Noodle Recipe
Shrimp and Vegetable Tempura $13.00 | Grilled Chicken $13.00 • Whole wheat noodles, light soy broth, bok choy.
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Ingredients
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Noodles and Broth
Vegetable Tempura
Vegetable Garnish
Grilled Chicken (optional)
Method
Prepare the Broth and Noodles
- 1
Cook the Udon Noodles
In a large pot, bring water to a boil. Add the whole wheat udon noodles and cook according to package instructions, usually about 6-8 minutes. Drain and set aside.
- 2
Prepare the Broth
In the same pot, combine the vegetable broth and light soy sauce. Bring to a simmer over medium heat.
Prepare the Tempura
- 3
Make the Tempura Batter
In a mixing bowl, combine the tempura batter mix with ice-cold water, stirring gently until just combined. The batter should be lumpy.
- 4
Heat the Oil
In a deep frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Shrimp and Vegetables
Dip the shrimp, zucchini, carrot, and bell pepper into the tempura batter, allowing excess batter to drip off. Carefully place them into the hot oil, frying in batches to avoid overcrowding. Fry until golden and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
Grill the Chicken (optional)
- 6
Prepare the Chicken
Brush the chicken breast with olive oil, and season with salt and black pepper. Preheat the grill to medium-high heat.
- 7
Grill the Chicken
Grill the chicken breast for about 6-7 minutes per side, or until fully cooked and juices run clear. Let it rest for a few minutes before slicing.
Assemble the Dish
- 8
Combine Noodles and Broth
In serving bowls, add a portion of udon noodles and pour the simmering vegetable broth over the top.
- 9
Add Tempura and Garnish
Top the noodles with the tempura shrimp and vegetables, bok choy, and sliced green onions. If using, add sliced grilled chicken on top.
- 10
Serve
Serve hot and enjoy your delicious udon noodle dish!
