Veggies such as – sweet peppers, zucchini, string beans, onions, sweet potatoes, baby corn
2 tablespoons of soy sauce (make sure to get gluten free if required)
2 tablespoons of rice wine vinegar
1 teaspoon of sugar
Oil for frying
Bring a pot of water to a boil. Put the rice noodles in the water (I used half a package which was more than enough to make tempura for my family). Immediately remove the pot from heat and let the noodles sit in the hot water for 3 minutes – no more!
Drain the noodles and rinse well with cold water.
Cut your veggies into suitable size pieces. Veggies like peppers, zucchini and sweet potato can be cut into thin (not too thin) strips. Cut onions into wedges. If you use beans you just need to cut the ends off.
Wrap vegetables with rice noodles and place in hot oil. Rotate tempura ever 20-30 seconds until crisp and golden.