Hot Soba Noodles with Prawn Tempura by KNORR

Preparation: 30 mins
Cook: 25 mins
Serves: 4

Soup:
2 tbsps KNORR No Added MSG Chicken Seasoning Powder
2 tbsps dashi seasoning
1.5 litre water
1 tbsp sugar

1 pkt tempura powder
6 - 8 tbsps cold water
1 cup oil for deep-frying
16 large prawns, shelled and tails left intact
400 gm soba noodles
2 stalks spring onions, sliced

Method:
1. Combine all soup ingredients in saucepan. Bring to a boil and simmer for 1 min. Turn off fire and set aside
2. Put tempura powder into mixing bowl and whisk with cold water to make a smooth batter. Heat oil in pan over medium fire until smoking hot. Dip prawns into batter and deep-fry in batches until golden. Remove and drain on paper kitchen towels
3. Bring a pot of water (about 1 litre) to a boil. Once boiling, add soba noodles and stir frequently to prevent noodles from sticking together. Once noodles are cooked, about 2 - 3 mins, pour into a colander and refresh under running tap water. Drain and divide into 4 serving bowls
4. Reheat soup and pour over noodles. Place fried prawns on top and sprinkle spring onions over. Serve immediately