Tempura Udon Recipe

Name: Tempura Udon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 shrimp unpeeled medium-size fresh; 6 cups water; 2 udon noodles pkts, 6 oz ea; 1 tablespoon dashi soup stock see * Note; 1 cup mirin see * Note; 2 tablespoons soy sauce; 1 cup all purpose flour; 1 cup ice water; 1 egg; 1 egg white; 5 cups vegetable oil; 1 cup shiitake mushrooms thinly-sliced; 1 cup savoy cabbage shredded, see * Note; 1 green onions sliced

Servings: persons

16 shrimp unpeeled medium-size fresh
6 cups water
2 udon noodles pkts, 6 oz ea
1 tablespoon dashi soup stock see * Note
1 cup mirin see * Note
2 tablespoons soy sauce
1 cup all purpose flour
1 cup ice water
1 egg
1 egg white
5 cups vegetable oil
1 cup shiitake mushrooms thinly-sliced
1 cup savoy cabbage shredded, see * Note
1 green onions sliced

1
* Note: Fish bouillon granules may be substituted for dashi. Four teaspoons sugar may be substituted for 1/4 cup mirin. Napa cabbage may be substituted for savoy cabbage.
2
Peel shrimp, and devein, if desired. Bring 6 cups water to a boil in a large stockpot. Add noodles, and cook 6 to 8 minutes. Remove noodles with a slotted spoon, reserving boiling water. Rinse noodles; drain and set aside.
3
Add soup stock, mirin, and soy sauce to boiling water. Reduce heat, and simmer 5 minutes. Keep warm.
4
Stir together flour and next 3 ingredients. Coat shrimp with mixture. Pour oil into a Dutch oven; heat to 375 degrees. Fry shrimp, in batches, in hot oil over medium-high heat 3 minutes or until golden brown. Drain on paper towels, and keep warm.
5
Cook mushrooms in hot broth 2 minutes. Add cabbage, and cook 2 minutes. Divide noodles evenly into 4 large bowls; top with broth mixture, and sprinkle with green onions. Serve with fried shrimp.

3442

kcal

Calories

306

Fat

Carbs

115

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 16 shrimp unpeeled medium-size fresh, 6 cups water, 2 udon noodles pkts, 6 oz ea, 1 tablespoon dashi soup stock see * Note, and more.

Yes, Tempura Udon falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tempura Udon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions