Tempura Noodles Recipe
Make Tempura Noodles Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Noods
Tempura batter
Tempura vegetables and toppings
Sauce (optional dipping sauce)
Method
Prep
- 1
Cook noodles
Cook the noodles in boiling salted water according to package instructions until just tender. Drain and rinse under cold water to stop the cooking, then drain again. Set aside on a rack or paper towels.
- 2
Prepare batter
In a bowl, whisk together flour and cornstarch. Add egg, cold water, ice water, and optional sake and soy sauce. Mix briefly until just combined with a few small lumps; do not overmix to keep batter light.
Frying
- 3
Heat oil
Pour oil into a deep pot or fryer to a depth of about 2 inches (5 cm). Heat to 180°C (350°F). Use a thermometer to monitor temperature.
- 4
Batter vegetables
Dip vegetables into batter, allowing excess batter to drip back into bowl. Gently lay into hot oil and fry in small batches until pale golden and crisp, about 2–3 minutes per batch. Remove with a slotted spoon and drain on paper towels.
- 5
Fry noodles
Dip the prepared noodles briefly into batter and fry as small handfuls until crisp and light, about 1–2 minutes. Remove and drain well.
Assembly
- 6
Toss fried noodles with a light splash of oil to prevent sticking. Arrange on serving plates, top with fried vegetables and drizzle with optional dipping sauce or serve sauce on the side. Garnish with green onions and shredded nori if using.
Sauce (optional)
- 7
Make dipping sauce
In a small bowl, mix soy sauce, dashi (or water), and mirin. Serve with grated daikon on the side.