© 2018 Ching He Huang. All rights reserved.

Japanese Soba Noodle Salad With Prawn Tempura

Serves : 2 - 4 Preparation 20 mins Cooking 8 mins Total 28
Nutrition facts: 720.00 calories 32.80g protein 73.30g carbs 6.70g sugars 34.30g fat 6.30g 5.50g fibre 573.00mg sodium
Ingredients: 100g / 0.22 lb Soba noodles 100g / 0.22 lb Green tea noodles 100g / 0.22 lb, chopped Carrot 4, finely sliced on the angle Spring onion 100g / 0.22 lb, sliced into julienne strips Red pepper For the garnish: Shredded Nori seaweed For the dressing: 100ml / 0.42 cup Groundnut oil 1 tbsp Low sodium light soy sauce 1 tbsp, or Mirin Rice vinegar 1 tsp Wasabi paste ½ tsp Sesame oil 1 tbsp Lemon juice For the prawn tempura: 500g / 1.1 lb uncooked de-veined, or frozen Fresh raw tiger prawn 1 Egg yolk 310ml / 1.31 cups Ice cold water 150g / 0.33 lb, plus extra for dusting the prawns Plain flour for deep-frying Vegetable oil This is one of my favourite appetizers. There is nothing tastier than Prawn tempura fried in a crispy batter and the served with a simple refreshing noodle salad dressed in a light citrusy soy dressing - the perfect balance of yin and yang.

Japanese Soba Noodle Salad With Prawn Tempura

  1. Serves : 2 - 4
  2. Preparation time 20 Minutes
  3. Cooking time 8 Minutes
per serving

Cals


720.00

Protein (g)


32.80

Carbs (g)


73.30

Sugars (g)


6.70

Fat (g)


34.30

Sat Fat (g)


6.30

Fibre (g)


5.50

Sodium (mg)


573.00

Source from

Ching He Huang Web Site

About the recipe

main courses

This is one of my favourite appetizers. There is nothing tastier than Prawn tempura fried in a crispy batter and the served with a simple refreshing noodle salad dressed in a light citrusy soy dressing - the perfect balance of yin and yang.

Ingredients
  • Soba noodles - 100g / 0.22 lb
  • Green tea noodles - 100g / 0.22 lb
  • Carrot - 100g / 0.22 lb, chopped
  • Spring onion - 4, finely sliced on the angle
  • Red pepper - 100g / 0.22 lb, sliced into julienne strips
For the garnish
  • Nori seaweed - Shredded
For the dressing
  • Groundnut oil - 100ml / 0.42 cup
  • Low sodium light soy sauce - 1 tbsp
  • Rice vinegar - 1 tbsp, or Mirin
  • Wasabi paste - 1 tsp
  • Sesame oil - ½ tsp
  • Lemon juice - 1 tbsp
For the prawn tempura
  • Fresh raw tiger prawn - 500g / 1.1 lb uncooked de-veined, or frozen
  • Egg yolk - 1
  • Ice cold water - 310ml / 1.31 cups
  • Plain flour - 150g / 0.33 lb, plus extra for dusting the prawns
  • Vegetable oil - for deep-frying

Steps

  • Cook the noodles in a pan of boiling water for 3 minutes, drain and rinse under cold water, drain again. Drizzle with a dash of toasted sesame oil to stop the noodles from sticking together.
  • Make the lemon soy dressing by simply mixing all the ingredients together in a bowl.
  • Toss the noodles, carrot, onion, peppers and sesame seeds with the dressing and refrigerate.
  • Meanwhile, make the prawn tempura. First make the batter by combining the egg yolk and water in a bowl, stir in the sifted flour - the mixture should be lumpy.
  • Toss the prawns in the batter then coat with an extra dusting of flour - shake off any excess.
  • Heat the vegetable oil then fry the prawns in batches until brown and cooked about 3 minutes, then drain on paper towel.
  • Fry the nori in the oil until crisp.
  • Divide the noodles between plates; add the tempura and sprinkle with the deep-fried nori. Serve immediately.
Ingredients
  • Soba noodles - 100g / 0.22 lb
  • Green tea noodles - 100g / 0.22 lb
  • Carrot - 100g / 0.22 lb, chopped
  • Spring onion - 4, finely sliced on the angle
  • Red pepper - 100g / 0.22 lb, sliced into julienne strips
For the garnish
  • Nori seaweed - Shredded
For the dressing
  • Groundnut oil - 100ml / 0.42 cup
  • Low sodium light soy sauce - 1 tbsp
  • Rice vinegar - 1 tbsp, or Mirin
  • Wasabi paste - 1 tsp
  • Sesame oil - ½ tsp
  • Lemon juice - 1 tbsp
For the prawn tempura
  • Fresh raw tiger prawn - 500g / 1.1 lb uncooked de-veined, or frozen
  • Egg yolk - 1
  • Ice cold water - 310ml / 1.31 cups
  • Plain flour - 150g / 0.33 lb, plus extra for dusting the prawns
  • Vegetable oil - for deep-frying