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Vegetable Tempura with Soba Noodles

Prep Time:

20 Minutes

Cook Time:

20 Minutes


2 Servings



About the Recipe

There are lots of ways to enjoy eating tempura - by itself, with a bowl of rice, served on a bed of rice or like this, served on a bed of soba noodles steeped in a hot soba broth. he Japanese call this dish kakiage soba. I like to call it Japanese soul food.


70g cooked or raw prawns

1/2 onion, approx 75g

40g green beans

70g sweet potato

2 servings (200g), dried soba noodles

for the tempura batter:

2 tbsp potato flour

5 tbsp plain flour

70ml water

veg oil for deep frying


cut the onion into 1 cm / 1/2 inch slices

remove the ends of the beans and cut in half

peel and cut the sweet potato into 5 mm slices, then cut into thick matchsticks

to make the tempura batter:

add the water to the plain flour & potato flour in a bowl and mix well

add the prawns, onion, sweet potatoes & beans to the batter and mix well

fill a saucepan with 3cm of veg oil & heat to 180C / 350F

to make the tempura, take a large spoonful of the batter mixture and add to the pan, then repeat

deep fry for 2-3 mins until the batter is a light golden colour, turning over once or twice. remove to rest on a square of kitchen paper 

repeat with batches 3 & 4, again resting the finished tempura on kitchen paper

cook your noodles in boiling water according to the packet instructions. when they are ready, place the noodles in two serving bowls and add the tempura on top. pour the hot broth over the top just before eating, (don't leave the noodles sitting in the broth as they will become mushy)

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