© 2017 Ching He Huang. All rights reserved.

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