Cook up a Japanese-style feast for two in less than 30 minutes with the Hairy Bikers’ easy recipe.
100g/3½oz plain flour
1 tbsp cornflour
½ tsp salt
1 tsp black poppy seeds
vegetable oil, for frying
100-150ml/3½-5fl oz chilled sparkling water
1 chicken breast, cut into 2.5cm/1in pieces
1 red pepper, seeds removed, cut into 2.5cm/1in pieces
1 yellow pepper, seeds removed, cut into 2.5cm/1in pieces
1 courgette, cut into 2.5cm/1in pieces
For the noodles, cook the soba noodles in boiling water for 5-6 minutes (or according to packet instructions), then drain.
Place the cooked noodles into a bowl and add all of the other noodles ingredients, except the shichimi. Stir until well combined. Season, to taste, with more of the mirin and sesame oil. Set aside.
For the tempura, sift the flour and cornflour into a bowl and add the salt and poppy seeds. Stir until well combined.
Meanwhile, heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Whisk enough sparkling water into the flour mixture to form a smooth batter. Dip the chicken and vegetable pieces into the batter, then carefully lower them into the hot oil, in batches if necessary, and fry for 2-3 minutes, or until pale golden-brown. Using a slotted spoon, remove the tempura from the oil and set aside to drain on kitchen paper. Repeat the process with the remaining chicken and vegetable pieces.
For the dipping sauce, mix all of the dipping sauce ingredients together in a bowl and set aside.
To serve, spoon the noodles neatly onto serving plates and sprinkle with the shichimi. Place the tempura on top. Serve the dipping sauce in bowls alongside.
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