Soba noodles with bok choy and sesame tempura shrimp

Name: Soba noodles with bok choy and sesame tempura shrimp
Cuisine: Asian, Japanese
Ingredients: 2 heads baby bok choy, quartered through the root end; ¾ pound soba noodles; 5 cups canola oil; 1 cup cake flour, spooned and leveled; ¼ cup toasted hulled white sesame seeds, plus more for serving; 1 teaspoon baking powder; ¼ teaspoon baking soda; 1 cup all-purpose flour, spooned and leveled, divided; 2 cups cold seltzer water; Kosher salt; 12 jumbo shrimp (about ½ pound), peeled, leaving the tail shell attached, and deveined; ½ cup shredded daikon radish; 2 scallions, sliced; Sliced red chile or sambal, for serving Ponzu

6 steps

Updated at: Thu, 17 Aug 2023 12:16:39 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories3039.7 kcal (152%)

Total Fat279 g (399%)

Carbs116.7 g (45%)

Sugars1.5 g (2%)

Protein30.5 g (61%)

Sodium1258 mg (63%)

Fiber3.7 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 headsbaby bok choy

quartered through the root end

0.75 poundsoba noodles

5 cupscanola oil

1 cupcake flour

spooned and leveled

¼ cupwhite sesame seeds

toasted, hulled, plus more for serving

1 teaspoonbaking powder

¼ teaspoonbaking soda

1 cupall-purpose flour

spooned and leveled, divided

2 cupsseltzer water

cold

kosher salt

0.5 poundshrimp

jumbo, peeled, leaving the tail shell attached, and deveined

½ cupdaikon radish

Sliced, or sambal, for serving Ponzu

Instructions

Step 1

Set a steamer basket in a large stockpot. Fill the pot with 2 inches of water and bring to a simmer. Add the bok choy and steam until tender, 4 to 6 minutes. Transfer to a plate and cool to room temperature.

Step 2

Cook the soba according to the directions on the package. Drain and rinse under cold water to prevent the noodles from sticking together.

Step 3

Heat the oil in a small saucepan to 375°F (the oil should be about 1½ inches deep).

Step 4

While the oil is heating, make the tempura batter. Whisk together the cake flour, sesame seeds, baking powder, baking soda, and ½ cup of the all-purpose flour in a bowl. Add the seltzer and stir until just combined (the batter will be thin and a little lumpy). Place the remaining ½ cup of all-purpose flour in a shallow bowl.

Step 5

Season the shrimp with salt. Working with one shrimp at a time, grab a shrimp by the tail and dip it in the flour and then in the batter. Fry, up to 4 shrimp at a time, until golden-brown, 2 to 4 minutes. Drain on paper towels.

Step 6

Serve the noodles topped with the bok choy, shrimp, daikon, scallions, chile, and sesame seeds, drizzled with the ponzu sauce.

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