Name: Parsleyed Soba Noodles with Tofu and Avocado Tempura
Yield: for 4
Cuisine: Asia
Ingredients: 225 g/ 8 oz soba noodles; 1–2 ripe avocado(s); 225 g/ 8 oz flat-leaf parsley; 60 g/ 2 oz butter; 1 block (about 450 g/ 1 lb) of Chinese-style tofu, cut into 16 cubes; groundnut oil, for deep-frying; a large pinch of freshly grated nutmeg; 275–350 g/10–12 oz plain flour; 350 ml/12 fl oz iced water; 2 egg yolks; 1 tsp ground coriander; ¼ tsp cayenne pepper; ¼ tsp salt

Preparation info

for
4

Difficulty
Medium

Appears in

New Wave Asian

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.

Ingredients

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

Asia
Main course
Southeast Asia
Vegetarian
Noodles

Method

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

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of