Sach Paneer Tempura Soba Bowl

Enjoy a present-day classic Japanese dish with this Paneer tempura bowl recipe. It’s a comforting meal that’s wonderfully light, making it perfect for a weekend lunch.



  • 1 Pack (6oz) of SACH Paneer (Buy here), cut into 2” strips
  • ½  pound dry soba noodles
  • Olive oil, for drizzling
  • 8 cups water 
  • 2 boiled eggs, cut into half 
  • Julienned raw vegetables (cucumbers, carrots, radishes etc) 
  • ½ cup cilantro 


  1. To prepare the soba; In a large saucepan of boiling water, cook the soba noodles until al dente, about 4 minutes. Drain and rinse under cold water until cooled. Shake out excess water and transfer the noodles to a large bowl; drizzle with oil and toss to coat.
  2. To make Paneer Tempura: Cut Sach original Paneer into small cubes. In a bowl, mix together flour, cornstarch, water, black pepper, and grated garlic. Mix well. Dip each piece of Paneer into the batter. Deep fry till golden brown.
  3. Transfer the soba to bowls and top with the Paneer tempura, cucumbers, carrots, radishes, and scallions and serve.
  4. Garnish with Cilantro 

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