Tempura Udon

• Meat

  • 4 slices Fish cake

• Seafood

  • 2 Tempura prawn

• Produce

  • 1 Shallots

• Canned Goods

  • 2 Udon dashi sachets

• Baking & Spices

  • 1 Shichimi togarashi

• Other

  • 250 g Frozen or 180 g dry udon noodles

Found on chopstickchronicles.com

Description

Ingredients

• 250 g frozen or 180 g dry Udon noodles
• 2 Udon dashi sachets
• 2 tempura prawn
• 4 slices of fish cake (optional garnish)
• Chopped shallots to garnish
• Shichimi togarashi (optional garnish)

Directions

• Boil water in a large pot and add the Udon noodles and cook according to packets instructions (varies depending on whether you use dry or frozen).
• Empty 2 udon dashi sachets into two bowls and add 250ml hot water to each bowl.
• Drain the cooked udon noodles and divide into the two bowls.
• Top with 2 slices of fish cake and 1 tempura prawn each.
• Garnish with chopped shallots and sprinkle a little bit of shichimi togarashi if you like a little bit of spice.
• Serve!