When you make tempura udon, it is important to serve the two elements separately; I've had it at restaurants where the tempura is floating in the bowl of hot broth and noodles, which makes it soggy.

This time, I was able to purchase two types: 'Red Tempura Soba' and 'Green Tempura Udon.' I was unable to find 'Yellow Tempura Curry Udon.' I'll try the 'Red Tempura Soba'. The ingredients are as ...