Tori-ten Salad Udon with Creamy Sriracha Dressing
Ingredients: serves 2
2 packs frozen udon
2 oz. packaged leafy salad
½ lemon, cut into half
3 Tbsp. Kewpie Creamy Sriracha Dressing
½ c. mentsuyu (noodle soup base)*
sesame seeds optional
For “tori-ten” (chicken tempura)
3 chicken fingers, cut in half
½ store bought tempura mix, prepared according to package directions
1) Prepare udon according to package directions. Rinse in cold water and drain. Set aside.
2) In a small frying pan, heat vegetable oil about 1 to 1.5 inches deep over medium heat. Dip chicken fingers into prepared tempura mix, and cook in oil until cooked through, about 4 to 5 minutes. Set aside.
3) In a bowl, mix mentsuyu and dressing. Place salad and udon on plate and pour mentsuyu/dressing mixture over it. Add tori-ten and lemon on the side. Sprinkle sesame seeds (optional).
* available at Asian grocery stores.