Asian Noodle Broth with Tempura Vegetable Cakes
Egg noodles in a light spring onion broth topped with crispy tempura vegetable cakes.
- Makes : 6 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 30 mins
Ingredients
Broth
8 C (2 L) vegetable stock, warm
¼ C (60 ml) hoisin sauce
3 Tbsp (45 ml) soy sauce
1 tsp (5 ml) tamarind paste
300 g egg noodles
4 spring onions, thinly sliced
pinch dried chilli flakes
salt and pepper
Tempura vegetable cakes
600 g Findus Farmhand Mix, defrosted
½ C (40 g) cornflour
¾ tsp (3.75 ml) salt
1 C (250 ml) sparkling water, chilled
1 large egg
sunflower oil, for deep-frying
To serve
handful mint leaves, to garnish (optional)
Method
Broth
Combine the stock, garlic, hoisin sauce, soy sauce and tamarind paste in a saucepan over medium heat. Bring to the boil and simmer for 5 minutes. Add the noodles and simmer until tender (2-3 minutes). Stir in the spring onion and chilli flakes and season to taste.
Tempura vegetable cakes
Toss the Findus Farmhand Mix and half of the cake flour together. In a separate bowl, combine the remaining flour, cornflour and salt. Whisk the sparkling water and egg together and add to the flour mixture without over mixing. To ensure that you do not over mix, stir with a chopstick. Stir in the flour-covered vegetables.
Heat the oil for deep-frying to 180 °C.
Carefully add large tablespoonfuls of the vegetable mixture to the hot oil. A small to medium ice cream scoop with a lever works well for portioning out the tempura vegetable cakes. Fry the vegetables off in batches until golden and crisp (1-2 minutes each). Drain on kitchen paper and season lightly.
To serve
Ladle the broth with the noodles into serving bowls. Add one or two tempura vegetable cakes on top and serve the rest on the side. Garnish with a few mint leaves (optional).
TIP: Hoisin sauce is a sweet and savoury soybean-based Asian sauce and can be found in certain supermarkets and Asian supermarkets.
