You can use Kei’s Kitchen Noodle Salad Dressing on soba noodles, egg noodles, bean noodles, glass noodles or vermicelli, hot or cold, with toppings like steamed chicken, spicy beef, wok fried veges, or delicious with duck.
Try also on fresh oysters with a garnish of finely chopped chives or on barbequed or fried fish, or grilled meat. Or try…
1. Mrs. Mori’s Lip Smackin’ Fried Chicken-this is Masako and Kei’s comfort food
Use chicken thigh fillets with skin on and marinate in a little sugar and soy sauce for half an hour. Add whole egg and massage into the chicken. Leave for another 30 minutes then coat with cornflour and shallow fry. Cover with finely chopped shallots and pour on Kei’s Kitchen Noodle Salad Dressing. For extra bite, add a little chilli to the dressing. Yummy hot or cold.
2. Kei’s Chicken Noodle Salad
Boil any noodles, drain and cool. Kei often uses Chinese green bean noodles, which are cheap and readily available. Steam chicken breast fillet with a little sake and salt and break up using your fingers. Shred cucumber and mix together. Just before serving, pour on Kei’s Kitchen Noodle Salad Dressing.
Boil organic soba noodles, drain and cool. Cover with dried shiitake mushrooms cooked in sugar and soy sauce, smoked salmon, avocado, and Japanese fine egg omelette. Pour on Kei’s Kitchen Noodle Salad Dressing. For extra flavour, also pour on a little Kei’s Kitchen Sesame Sauce. The sweet sesame is a lovely counterpoint to the soy sauce based Noodle Salad Dressing.
Kei’s Kitchen Noodle Salad Dressing keeps for one year in the fridge.