Friday, 18 December 2009

Tempura Vegetables with Noodles

It took me a while to perfect cooking tempura vegetables. Two important things I discovered: make sure the oil is hot by dropping little bits of batter in it before using it and to make sure the batter is the right consistency.
 

Ingredients:



  • 1 egg

  • 100g self raising flour

  • 75ml water

  • salt and pepper to taste

  • enough sunflower oil to fill a pan to 2 cm depth

  • 2 courgettes, washed and cut into thin strips 3 or 4 cm long

  • 3 salad chilli peppers (or sweet peppers if you don't like hot peppers), washed and cut into 3cm pieces

  • 8 runner beans, ends removed and knife run down the edges to remove stringy fibers, cut into 3 cm pieces

  • 2 blocks of medium egg noodles

  • 2 tbsp soy sauce

  • 1 tbsp sesame oil

  • 1 salad onion, chopped into slices and quartered


 

Method:



  1. Put on a pan of water for the noodles.

  2. Mix the egg, flour, water and salt and pepper in a bowl until you get a thick batter.

  3. Start to heat up the oil in a pan. Make sure it doesn't get too hot as then you'll have a bad fire (which you shouldn't use water to put out) but make sure it's hot enough so a bit of the batter dropped in sizzles and crisps up quickly.

  4. Put the noodles in the boiling water in the noodle pan and boil for 4 minutes.

  5. Coat the courgette, chilli and beans in the batter.

  6. Place the batter coated vegetables carefully and one at a time in to the oil.

  7. After the outside has crisped up nicely remove the vegetable and place on some kitchen towel to drain.

  8. Repeat until all the vegetables are fried.

  9. Once the noodles are done (which will probably be while you're still frying vegetables unless you use a very large pan) strain them and stir in the sesame oil and soy sauce. Then place them in a pan with the lid on until you want to serve.

  10. Once you've done all the vegetables, put the noodles onto the plates, distribute the vegetables between them and garnish with the salad onion.


 
Serves 2.

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