Rice noodles with chicken and veggetables tempura

500g of chicken breast
2 cups of flour
1 can of lager (beer)
garlic, crushed or chopped finnely
2 carrots
4 little caulyflowers
1 onion (chopped lenghtwise, about 0.5 -1 cm wide)
any other veggetable you want to use, like pepper, pumpking, etc...
oil (enough to fry)
cold water
1/2 cup of soy sauce
1 tspoon of mustard (or wasabi - Japanese horseradish)
1 tspoon of grated radish (optional)
1 pack of rice noodles (I buy mine fresh from Tescos)

Wash the chicken breast under tap water and with a bit of lime or vinegar. Cut it in cubes (not too small, around 1-2cm). Season it with the garlic.
 
In a deep bowl, add the flour and the beer, little by litthe, mixing it with a fork. You want to obtain a thick cream that will cover the chicken easily. You'll probably use about 80% of the beer can in this. It is important to keep this dough very cold, so if you want you can do it inside a tray with ice.
Dunk every piece of chicken in it, making sure there is a generous cover in each. Fry until golden and put it aside, on top of some 4 layers of paper kitchen towel, to absorb the excess of oil. Keep it warm

Peel the carrots and cut them lenghtwise. Cut all your veggetables. Boil them slightely (2 min). Using the same dough as before, cover them all and fry them for 2-3 min. I prefer to put a big chunk of mixed veggetables in the frying pan, so they fry together and make a little "disk" of fryied veggies. Remove the excess of oil on the kitchen towel.
For the sauce, just mix it all together (the mustard, the soy sauce and the radish)

I serve them like this: on a bowl, I put the rice noodles (about 1-2 handfulls) and heat it on the microwave or the hob. I like to add a little boiling water to them after they are hot, and I add about less than 1/4 cup of boiling water - not enough to cover it, just enough to keep it moist and a bit wet. On top of it I put the chicken, on top of the chicken the veggetables tempura and them the sauce.

Serve it hot and it's far easier to eat with chopsticks.