Shrimp Tempura Cold Udon Salad recipe - ingredients, nutrition and when to eat it
This salad-style udon is made with cold udon noodles topped with crispy shrimp tempura and crunchy vegetables, then served with dressing.
This salad-style udon is made with cold udon noodles topped with crispy shrimp tempura and crunchy vegetables, then served with dressing. Its rich yet refreshing flavor makes it a great lunch on a hot day.
Salads & light · 25 minutes to cook
Tips: Rinse the udon noodles thoroughly in cold water to bring out their springy texture.
Tips: Don't overmix the tempura batter; stir it lightly for crispier results.
Tips: Adjust the seasoning by adding a little water, depending on how concentrated the tsuyu is.
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Ingredients (1 serving)
- Boiled Udon Noodles — 180 g
- Shrimp — 3 pc
- Flour — 2 Tbsp
- Cornstarch — 1 Tbsp
- Water — 2 Tbsp
- Cooking Oil — 300 ml
- Lettuce — 1 handful
- Cucumber — 0.3 pc
- Cherry Tomatoes — 3 pc
- Tsuyu (Japanese noodle soup base) — 1 Tbsp
- Rice Vinegar — 1 tsp
- Sesame Seeds — 1 tsp