Crispy Seafood Tendon Bowl
Shrimp and squid tempura over saucy noodles with a silky egg ribbon and scallion crunch. A weeknight version of tendon that skips the 60-minute braise and lands in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 24g
Ingredients
- 6 oz shrimp, peeled and deveined
- 5 oz squid, cleaned and cut into rings
- ½ cup all-purpose flour
- 2 cups neutral oil for frying
- 3.5 oz instant ramen noodles (1 block)
- 3 tbsp hon-mirin
- 1 cup dashi or chicken broth
- 2 stalks scallions, sliced thin
Instructions
- 1
Pat shrimp and squid dry with paper towels. Season lightly with salt and pepper.
- 2
Heat oil in a heavy skillet to 350°F. Toss seafood in flour; shake off excess.
- 3
Fry seafood in batches, 2–3 minutes per batch, until golden and crispy. Drain on paper towels.
- 4
Boil noodles in salted water until al dente, about 3 minutes. Drain.
- 5
In the same skillet, pour off most oil. Add mirin and broth; simmer 2 minutes until slightly thickened.
- 6
Toss noodles into sauce. Top with crispy seafood and scallions. Serve immediately.
Tools you’ll need
- heavy skillet or pot (10-inch minimum)
- instant-read thermometer
- paper towels
- slotted spoon or spider strainer
- small bowl for flour coating
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