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Tori-ten Salad Udon with Creamy Sriracha Dressing

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
    • vegetable oil
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 a 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.

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