The secret to a crunchy and light tempura batter is to use fizzy soda water, baking soda and ice in the batter. Add a pinch of salt to the flour and mix, making sure there are no lumps. You want a batter which is quite runny, but not too watery such that it doesn't hold together. Also add the baking soda in at the very end, right before you deep fry.
Any variety of vegetables can be used, even leafy ones. Here, I just grabbed whatever was in the fridge. Thinly slice it all up, dip into the batter and then fry straight away.
In the meantime, boil some water and add the Soba noodles in for about 2 - 3 minutes. Remove and run under cold water. Place on a bed of ice to keep them cold. In a dipping bowl, add some tsuyu sauce, half a beaten raw egg, some wasabi, chopped spring onions and serve with the noodles.