Tempura Soba Salad recipe - ingredients, nutrition and when to eat it
This salad combines cold soba noodles with leafy greens and crispy tempura, served with a tangy dressing.
This salad combines cold soba noodles with leafy greens and crispy tempura, served with a tangy dressing. You get nutty noodles, fresh vegetables, and a crisp bite of tempura all together. It’s a nice light lunch on a hot day.
Japanese · 25 minutes to cook
Tips: Rinse the soba thoroughly in cold water after cooking to keep the noodles from sticking together.
Tips: Mix the tempura batter lightly with cold water, and pat the shrimp dry to reduce oil splatter.
Tips: Add the tempura just before serving instead of tossing it with the noodles ahead of time, so it stays crisp longer.
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Ingredients (1 serving)
- Cooked Soba Noodles — 150 g
- Shrimp — 3 pc
- Baby Greens — 1 handful
- Flour — 2 Tbsp
- Water — 2 Tbsp
- Cooking Oil — 300 ml
- Ponzu — 1.5 Tbsp
- Olive Oil — 1 tsp
- Sesame Seeds — 1 tsp