Tempura Udon Recipe
Make Tempura Udon 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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Noodle and Broth
Tempura Batter
Tempura Vegetables
Oil for Frying
Method
Prepare the Broth
Cook the Udon Noodles
- 3
Boil the Udon
In a separate pot, bring water to a boil. Add the udon noodles and cook according to package instructions, usually about 8-10 minutes. Drain and set aside.
Prepare the Tempura Batter
- 4
Mix the Batter
In a mixing bowl, combine the all-purpose flour and cornstarch. In another bowl, whisk together the ice water and the egg. Gradually pour the egg mixture into the flour mixture, stirring gently until just combined. Do not overmix; it should be lumpy.
Fry the Tempura
- 5
Heat the Oil
In a deep pot or fryer, heat the vegetable oil to 180°C (350°F).
- 6
Dip and Fry Vegetables
Dip the sliced sweet potato, zucchini, mushrooms, and green onion into the batter, allowing excess to drip off. Carefully place in the hot oil and fry in batches until golden brown, about 2-4 minutes. Remove with a slotted spoon and drain on paper towels.
Assemble and Serve
- 7
Combine Udon and Broth
In serving bowls, divide the cooked udon noodles and ladle the hot dashi broth over the noodles.
- 8
Add Tempura
Top the noodles with the freshly fried tempura vegetables. Serve immediately while hot.