Shrimp and Vegetable Tempura Udon
Authentic Japanese udon noodles served with crispy shrimp and vegetable tempura.
Ingredients
- Tempura
- 1 cup all-purpose flour
- 1 cup water ice-cold
- 1 egg large, beaten
- 1/2 tsp baking soda
- 1/4 tsp salt
- vegetable oil for frying
- 12 shrimp medium, peeled and deveined
- 1 sweet potato small, thinly sliced
- zucchini small, thinly sliced
- 1/2 cup broccoli florets
- udon noodles
- 8 ounces udon noodles
- 4 cups vegetable broth
- 2 tbsp soy sauce
- 1 tbsp mirin
- 2 cloves garlic minced
- 1 inch ginger grated
- 2 Green onions sliced
- 1 tbsp sesame oil
Instructions
- In a large bowl, whisk together the flour, ice cold water, beaten egg, baking soda, and salt to make the tempura batter. Set aside.
- Heat vegetable oil in a large pot or deep fryer to 375°F (190°C).
- Dip the shrimp, sweet potato slices, zucchini slices, and broccoli florets into the tempura batter, coating them evenly.
- Carefully place the battered shrimp and vegetables into the hot oil and fry until golden brown and crispy, about 2-3 minutes. Remove with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil.
- Meanwhile, cook the udon noodles according to package instructions. Drain and set aside.
- In a separate pot, heat the vegetable broth over medium heat. Stir in the soy sauce, mirin, minced garlic, and grated ginger. Bring to a boil and simmer for 5 minutes.
- Divide the cooked udon noodles among serving bowls.
- Pour the hot broth over the noodles. Top with the fried shrimp and vegetables.
- Garnish with sliced green onions and drizzle with sesame oil.
- Serve hot and enjoy!
Nutrition
Calories: 350kcalCarbohydrates: 56gProtein: 21gFat: 6gFiber: 4g
