Tempura Udon Noodles

Tempura Udon Noodles

Ingredients: 
  • Udon Noodle: 1serve
  • Kikkoman Tempura & Noodle Sauce: 50ml
  • Hot water: 350ml
  • 2pc raw tiger prawns, trimmed & tail on
  • Spring onions or seaweed to garnish
  • Tempura Batter:
  • Plain white flour: 100g
  • Baking powder: 5g
  • Ice cubes: 2pc
  • Water: 100ml
  • Oil for deep-frying as needed
Tip: 

Kikkoman Tempura & Noodle Sauce is found in the Asian Food section of Woolworths supermarkets.

20 minutes
20 minutes
Method: 
  1. Gently combine the ingredients of tempura batter together (there should still be some lumps).
  2. Heat oil for frying. It’s hot enough when a drop of batter sinks to the bottom and then immediately rises to the surface. Dip the prawn into the tempura batter to coat and deep fry until cooked.
  3. To make the soup add Kikkoman Tempura & Noodle Sauce to hot water.
  4. Cook the udon noodles in boiling water until tender. Drain & add to the soup bowl.
  5. Pour over the soup & add the tempura.