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Crunchy Tempura And Soba Noodle Salad

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Ingredients

  • TEMPURA:
  • 1/2 cup ice water
  • 1/2 cup tempura batter mix plus
  • 2 tablespoons tempura batter mix
  • 1/8 teaspoon baking powder
  • Oil for deep frying
  • SALAD:
  • 1/4 cup soy sauce
  • 1/4 cup lemon juice
  • 1/4 cup rice vinegar
  • 1/4 cup water
  • 2 teaspoons sugar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon instant dashi
  • 4 cups mixed salad greens
  • 2 cups cooked soba noodles
  • 1/2 cup bonito flakes
  • 1/4 cup sliced green onions
  • 2 tablespoons prepared sesame seeds and seaweed
  • Black sesame seeds for garnish

Details

Servings 2

Preparation

Step 1

For the Tempura: Measure ice water into large mixing bowl. Sprinkle batter mix blended with baking powder over ice water. Stir just until ingredients are moistened; do not beat. Batter will be lumpy. If it seems too thick, add more water. Place bowl of batter into bowl of ice water to chill.

Heat oil in deep skillet to 375 degrees. Drizzle batter into pan, a portion at a time, so it just covers surface of oil and fries evenly. Fry until batter browns, turning to brown all sides, 3 to 4 minutes. Repeat, frying until all batter is used. Remove with slotted spoon to paper towels to drain. When fried batter cools, crumble into small pieces. (Makes about 2 cups)

For the Salad: Combine soy sauce, lemon juice, rice vinegar, water, sugar, sesame oil and instant dashi. Cover and let stand until ready to serve salad.

For each salad, arrange 2 cups mixed greens on serving plate. Top with 1 cup cooked soba noodles, 1/4 cup bonito flakes, 2 tablespoons sliced green onion, 1 tablespoon prepared sesame seeds and seaweed and 1/4 cup crumbled tempura batter. Garnish with sprinkle of black sesame seeds.

This recipe yields 2 servings.

Each serving: 406 calories; 2,520 mg sodium; 15 mg cholesterol; 25 grams fat; 65 grams carbohydrates; 17 grams protein; 2.83 grams fiber.

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