Asparagus Tempura with Green Tea Noodles and Lotus Root

Name: Asparagus Tempura with Green Tea Noodles and Lotus Root
Yield: Serves 4
Cuisine: Japanese
Ingredients: ¼ punnet soy bean sprouts, stems trimmed; ½ small avocado, diced; 1 punnet shiso cress, snipped; 100 ml Soy Wasabi Dressing; 2 tablespoons mitsuba leaves; 80 g green tea noodles (cha soba); 1 tablespoon shredded Pickled Ginger; 120 g edamame, cooked and podded; ½ fresh lotus root, peeled; olive oil, for tossing; 2 tablespoons Fried Leek Strips; vegetable oil, for deep-frying; 16 thin asparagus spears; Tempura Batter

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

A perennial favourite on our restaurant menus, this combination of vegetable textures captures the essence of Japanese cooking. If you prefer, slices of silken tofu or fish can be used instead of the asparagus.

Ingredients

80 g green tea noodles (cha soba)
olive oil, for tossing
½ fresh lotus root, peeled

Asia
Japan
Fish course
Pescatarian
Tokyo

Method

To cook the noodles, drop into boiling water with a pinch of salt and cook for 2 minutes until soft. Drain and refresh under cold running water, then toss through a little olive oil to prevent sticking.

To prepare the noodle salad, slice the lotus root into tissue-thin rounds using a mandoline. Mix the cooked noodles with the sliced lotus root, edamame, pickled ginger, avocado, soy bean