Parsleyed Soba Noodles with Tofu and Avocado Tempura

Preparation info
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    • Difficulty


Appears in
New Wave Asian: A Guide to the Southeast Asian Food Revolution

By Sri Owen

Published 2002

  • About

I was inspired by my friend Chef Beh Kim Un to use avocado as described here. At Shakahari, one of the restaurants he and John Dunham own in Melbourne, my favourite dish is ‘Absolute Avocado’. If you go there, don’t miss it.


  • 225 g/ 8 oz soba noodles
  • 1–2 ripe avocado(s)
  • grou


Cook the noodles in boiling water for 4-5 minutes, turning them with a wooden spoon several times. Tip into a colander and hold them under cold running water, turning them over by hand until they are cold. Leave to drain.

Preheat the oven to 100°C/210°F/Gas ¼ and put a kettlefu