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Recipe: Udon Noodles with Tempura Prawns

Udon noodles are thick, slippery noodles made from wheat, oil and flour, often used in soup. In this recipe I recommend using instant dashi (soup stock made from seaweed and bonito flakes) for simplicity. The soft udon noodles and crunchy tempura prawns in this dish make for a delicious contrast of flavours and textures.


2 (220g) packets udon Noodles
568ml (1 pint) instant dashi
60ml Wing Yip Light Soya Sauce
65ml mirin
6 tiger prawns (raw)
150g tempura flour
250ml iced water
Plain flour for dusting
1 spring onion (finely chopped)
Vegetable oil for deep frying

Cooking Method

Serves 2

Peel prawns leaving tails intact.

Clean and butterfly prawn and score the underside (inside curve) lightly to prevent prawns from curling while cooking.

Make up dashi and simmer together with light soy and mirin for 5 minutes over gentle heat.

Make up tempura batter by lightly mixing tempura flour with cold water. Batter should be lumpy so do not attempt to beat out all the lumps.

Lightly flour prawns and dip into the tempura batter.

Fry until golden brown and drain on kitchen paper.

Cook noodles in boiling water and drain.

Place in 2 deep bowls and ladle broth over the noodles

Top each bowl with 3 tempura battered prawns and garnish with finely sliced spring onions.

Serve immediately.