Nagoya No Ankake Tempura Soba Sarada (nagoya-style Ankake Tempura Soba Salad)

Nagoya no Ankake Tempura Soba Sarada, or Nagoya-style Ankake Tempura Soba Salad, is a refreshing and flavorful dish that combines crispy tempura with savory soba noodles and fresh vegetables. This dish is a popular choice in Nagoya, the fourth most populous city in Japan and known for its unique cuisine.

Nagoya No Ankake Tempura Soba Sarada (nagoya-style Ankake Tempura Soba Salad)

Ingredients

  • 8 pieces of tempura (shrimp, vegetables, or seafood of your choice)
  • 8 oz soba noodles
  • 1 cup shredded cabbage
  • 1/2 cup sliced cucumber
  • 1/4 cup sliced red bell pepper
  • 1/4 cup sliced green onions
  • 1/4 cup grated daikon radish
  • 1/4 cup chopped nori (seaweed)
  • 1/4 cup toasted sesame seeds

Instructions

  1. Cook the soba noodles according to the package instructions, then rinse with cold water and drain.
  2. Arrange the cooked soba noodles, shredded cabbage, sliced cucumber, red bell pepper, and green onions in a large serving bowl.
  3. Top the salad with the grated daikon radish, chopped nori, and toasted sesame seeds.
  4. Heat the tempura in the oven or on the stovetop until crispy.
  5. Arrange the crispy tempura on top of the prepared salad.
  6. Serve the Nagoya-style Ankake Tempura Soba Salad with your favorite dressing or dipping sauce.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
15 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
12g
Fat
15g

Supplies

Large serving bowl Oven or stovetop for heating tempura

Tools

Cutting board Knife Grater Measuring cups and spoons

Serving suggestions

Serving Suggestions: Enjoy the Nagoya-style Ankake Tempura Soba Salad as a light and satisfying main course for lunch or dinner.

Tips & tricks

Tips: For a gluten-free option, use gluten-free tempura and soba noodles. You can also customize the salad with your favorite vegetables and protein choices for the tempura.

Cost

$15