Crispy Tempura Udon
Get ready to indulge in a delightful bowl of tempura udon that’s both crispy and satisfying! This dish features tender udon noodles paired with a crunchy rice paper tempura, giving you that perfect contrast in textures. With a splash of savory soy sauce and a sprinkle of green onions, your taste buds are in for a treat!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🫙Pantry Staples(1)
- rice paper
📦Other(3)
- thinly sliced meat
- seafood
- vegetables
Nutrition (per serving)
Calories
259
Protein
20g
Carbs
22g
Fat
9g
👨🍳 Instructions
- 1
Fry each side of the rice paper for just 10-15 seconds.
- 2
Ensure the ingredients inside cook quickly.
- 3
Control oil temperature at medium-low heat.
- 4
Test the oil by dropping a small piece of rice paper into it; if it puffs up and turns white, the oil is ready.
💡 Pro Tips
- ✓Maintain oil temperature at 350-375°F (175-190°C) for tempura frying; below 350°F the rice paper absorbs excess oil and turns greasy, above 375°F it burns before ingredients cook through.equipment350-375°F (175-190°C)
- ✓Pre-chill your tempura batter to 35-40°F and use ice-cold water because cold batter creates a thermal shock in hot oil, causing immediate starch gelatinization and trapping steam for maximum crispness.ingredient35-40°F batter, ice-cold water
- ✓Cut seafood and vegetables to 3-4mm thickness maximum so they cook in 6-8 seconds and finish at the same time as the rice paper; larger pieces stay raw inside while the exterior burns.technique3-4mm thickness, 6-8 seconds
- ✓Fry for exactly 10-15 seconds per side because rice paper contains 10-12% residual moisture that evaporates rapidly; longer times cause oil to penetrate the starch matrix, reducing crispness by 35%.timing10-15 seconds per side
- ✓Drain fried tempura on a 45-degree angled rack (not flat paper towels) to allow steam to escape and prevent condensation from softening the rice paper's exterior within 2 minutes of frying.equipment45-degree angle, drain within 2 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Crispy Tempura Udon
Get ready to indulge in a delightful bowl of tempura udon that’s both crispy and satisfying! This dish features tender udon noodles paired with a crunchy rice paper tempura, giving you that perfect contrast in textures. With a splash of savory soy sauce and a sprinkle of green onions, your taste buds are in for a treat!
📝 Ingredients
Serves 4🫙Pantry Staples(1)
- rice paper
📦Other(3)
- thinly sliced meat
- seafood
- vegetables
Nutrition (per serving)
Calories
259
Protein
20g
Carbs
22g
Fat
9g
👨🍳 Instructions
- 1
Fry each side of the rice paper for just 10-15 seconds.
- 2
Ensure the ingredients inside cook quickly.
- 3
Control oil temperature at medium-low heat.
- 4
Test the oil by dropping a small piece of rice paper into it; if it puffs up and turns white, the oil is ready.
💡 Pro Tips
- ✓Maintain oil temperature at 350-375°F (175-190°C) for tempura frying; below 350°F the rice paper absorbs excess oil and turns greasy, above 375°F it burns before ingredients cook through.equipment350-375°F (175-190°C)
- ✓Pre-chill your tempura batter to 35-40°F and use ice-cold water because cold batter creates a thermal shock in hot oil, causing immediate starch gelatinization and trapping steam for maximum crispness.ingredient35-40°F batter, ice-cold water
- ✓Cut seafood and vegetables to 3-4mm thickness maximum so they cook in 6-8 seconds and finish at the same time as the rice paper; larger pieces stay raw inside while the exterior burns.technique3-4mm thickness, 6-8 seconds
- ✓Fry for exactly 10-15 seconds per side because rice paper contains 10-12% residual moisture that evaporates rapidly; longer times cause oil to penetrate the starch matrix, reducing crispness by 35%.timing10-15 seconds per side
- ✓Drain fried tempura on a 45-degree angled rack (not flat paper towels) to allow steam to escape and prevent condensation from softening the rice paper's exterior within 2 minutes of frying.equipment45-degree angle, drain within 2 minutes