Soba Noodle Salad and eggless Tempura

The February 2011 Daring Cooks’ challenge was hosted by Lisa of Blueberry Girl. She challenged Daring Cooks to make Hiyashi Soba and Tempura. She has various sources for her challenge including,, and
As this is very new to me , i was a little apprehensive in the beginning. When i went through the tempura procedure, i knew that it was similar to our fritters or Bajji:-)
The spicy sauce is very tasty....this recipe is a keeper for sure:-)



Buckwheat noodles 340 gms( 1 packet)

Water 2 lts


Boil the water in a high flame . Add the noodles and cook it . When done, drain it and keep it under cold running water to stop further cooking. Drain completely and it is ready to use.


Spring Onions 3/4 cup

Soya sauce 3 tbsp

Rice vinegar 2 tbsp

Granulated sugar 1/2 tsp

English mustard powder 1/4 tsp

Vegetable oil 1tbsp

Sesame oil 1 tbsp

Pepper powder 1/4 tsp

Salt to taste


Mix everything together and shake well . Use it when required


Cold water 1 cup

All purpose flour 1/2 cup

corn starch 1/2 cup

Baking powder 1/2 tsp

Carrot 2(peeled and sliced)

Green pepper 2 (deseeded and cut into 2"strips)

Onions 2 sliced

Oil for deep frying


Make a batter with the flours, baking powder and cold water. Whisk it well so that there are no lumps. Keep this on a cold water bath.

Heat oil in a wok and when it is sufficiently heated up, dip the vegetables in the batter and deep fry them.drain the excess oil from these crispies.

Serve the noodles with fresh cucumber drizzled with spicy sauce along with the crispy tempura


My family loved the spicy sauce so much that i had to make another batch:-)

Tempura was very crispy and tasty, loved especially the one with carrots.

On the whole , everyone enjoyed the beautiful Japanese dish:-)

Thank you Daring kitchen and thank you LISA for this wonderful challenge

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