Japanese Tempura Prawn Noodles, has a delicious combination of lightly battered and fried tempura prawns. It’s also got a collection of wonderful Japanese ingredients to put a smile on your face.

While tempura prawns are the headline act, it is not possible to disregard the importance which the other elements bring to this meal. The broth carries a depth of flavor which is both powerful enough to support the tempura, yet subtle enough to allow it to shine.

Udon Noodles

Then there’s the udon noodles. Ramen noodles are a very common noodle, but udon is a noodle format which is most popular in Japan. Udon are thick and soft noodles which are the perfect accompaniment to tempura and dashi. They give a wonderful textural mouth-feel and add body to this light and delicious meal. These three elements, combined with bonito flakes bring some of the most renowned elements of Japanese cuisine. Sweetness, sourness, bitterness, saltiness, and of course, umami. 

With our Japanese Tempura Prawn Noodles you can make it in your own kitchen! We hope you enjoy it as much as we do!

Print Recipe

Japanese Tempura Prawn Noodles

A simple to make Japanese delight which showcases tempura battered prawns. Served with Udon Noodles in a delicious Dashi Stock.

Prep Time10 minutes minutes

Cook Time15 minutes minutes

Total Time25 minutes minutes

Course: Main Course

Cuisine: Asian, Japanese

Keyword: Asian, Asian Cuisine, Japanese, Prawn, seafood, Soup

Servings: 2

Calories: 0.4kcal

Author: cooking at home is fun

Cost: $10

Equipment

• suace pan – medium
• sauce pan – large
• noodle bowl
• rice cooker

Ingredients

• 300 g dried udon
• ½ cup soy
• ½ cup mirin
• 8 large tiger prawns
• ½ cup plain flour
• Vegetable oil for frying
• ½ tsp shichimi togarashi Japanese spice mix
• 2 spring onions finely chopped
• Dashi Broth
• 15 g konbu dried kelp
• 4 ¼ cups water
• 15 g smoked dried bonito flakes

Tempura Batter

• ½ cup plain flour
• ½ cup cornflour
• 1 tsp baking powder
• 1 cup soda water iced

Mt Fuji Rice Triangles

• 2 cups sushi rice cooked and cooled
• 4 nori sheets
• Soy & Wasabi to serve

Edamame

• 200 g edamame
• 1 tbsp sesame oil
• 1 tsp garlic minced
• ¼ tsp salt
• ¼ tsp white pepper

Instructions

• Using the sushi rice, form the rice into the shape of a triangle. Wrap the bottom half of the triangle in nori, set aside for plating.
• In a medium saucepan, boil edamame for 4-5 minutes until tender, drain. Mix together remaining edamame ingredients, stir through edamame to coat well. Serve on dish, either hot or cold.
• Using a large saucepan, place kelp with 4 cups of water and cook for about 10 minutes until it is just about to boil. Remove the kelp.
• Allow the broth to boil, then add bonito flakes and ¼ cup of cold water. Return to boil then remove from heat immediately.
• In a large saucepan, boil udon noodles for 3-5 minutes, until tender. Drain and reserve for soup.
• Heat a large quantity of oil in a small saucepan. Mix together the tempura batter ingredients. Dip the prawns into the plain flour, remove excess, then dip into tempura batter. Deep fry until the tempura is lightly browned and the prawn is cooked. Drain on absorbent paper towel.
• Divide the noodles between 4 small bowls, cover with the dashi broth. Place 2 prawns on top of each bowl, then sprinkle with shichimi togarashi and spring onion.
• Serve with the edamame and the rice triangles with soy and wasabi.

Notes

You can serve this with or without the sides. The Mt Fuji rice mountains do add a little fun to the table though! Edamame is such an easy to prepare side, why don’t you give it a try too? Or… you can do what you like! It’s your kitchen so it’s your rues!

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