February's Daring Cook Challenge was hosted by Lisa from Blueberry Girl. She challenged everyone to do a lovely healthy dinner, the very oriental Soba Noodle Salad & Tempura. The original PDF recipe is here.
1 month ago, hubby had some pain on the left foot, and after all the painful tests and X-rays, we are notified by the doctors that there's some health concern, he should cut back on meat, fats etc. So I decided to do a very clean dish for the challenge, with light batter for the tempura.
So instead of doing the batter, I just used some egg white, dip the zucchini slices and mush room slices in them, and rolled them in a bowl of self raising flour, with a bit of white pepper and salt, a dry batter.
They turned out to be just what I want, very light and great accomplishment to a very healthy salad.
To go with the soba noodles, some sliced Lebanese cucumbers and Roma tomatoes, and corriander.
Dressing is made of mirim, wasabi noodle sauce, a bit of soy and sesame oil, some pickled ginger and daikun, and some sauce from the pickles.
I added a poached egg to add some protein to the vegetarian dish.