Soba noodles with bok choy and sesame tempura shrimp

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Cooking with Seeds: 100 Delicious Recipes for the Foods You LoveThough deep-fried these extra-crispy tempura shrimp have a very light texture. Pair with hearty buckwheat noodles, crunchy vegetables, and ponzu sauce for a refreshing lunch or dinner. The soba can be cooked one day ahead. It will stick together as it cools but simply run it under cold water to loosen.

  • Yield: 4 Servings


  • 2 heads baby bok choy, quartered through the root end
  • ¾ pound soba noodles
  • 5 cups canola oil
  • 1 cup cake flour, spooned and leveled
  • ¼ cup toasted hulled white sesame seeds, plus more for serving
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 cup all-purpose flour, spooned and leveled, divided
  • 2 cups cold seltzer water
  • Kosher salt
  • 12 jumbo shrimp (about ½ pound), peeled, leaving the tail shell attached, and deveined
  • ½ cup shredded daikon radish
  • 2 scallions, sliced
  • Sliced red chile or sambal, for serving Ponzu
How to Make It
  1. Set a steamer basket in a large stockpot. Fill the pot with 2 inches of water and bring to a simmer. Add the bok choy and steam until tender, 4 to 6 minutes. Transfer to a plate and cool to room temperature.
  2. Cook the soba according to the directions on the package. Drain and rinse under cold water to prevent the noodles from sticking together.
  3. Heat the oil in a small saucepan to 375°F (the oil should be about 1½ inches deep).
  4. While the oil is heating, make the tempura batter. Whisk together the cake flour, sesame seeds, baking powder, baking soda, and ½ cup of the all-purpose flour in a bowl. Add the seltzer and stir until just combined (the batter will be thin and a little lumpy). Place the remaining ½ cup of all-purpose flour in a shallow bowl.
  5. Season the shrimp with salt. Working with one shrimp at a time, grab a shrimp by the tail and dip it in the flour and then in the batter. Fry, up to 4 shrimp at a time, until golden-brown, 2 to 4 minutes. Drain on paper towels.
  6. Serve the noodles topped with the bok choy, shrimp, daikon, scallions, chile, and sesame seeds, drizzled with the ponzu sauce.

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