There’s a wide, wide array of flavors and cultures
represented in Asian cooking, but from Vietnam to Korea and Indonesia to
Malaysia, many basics and ingredients meld so well together. Ginger, garlic,
shallots, sesame and lemongrass are all spotlighted in this cuisine, and
cooking with an Asian touch has never been easier. Sauces and dressings from Mustard
Seed bring a taste of the earth's largest continent into the kitchen.
For more than 35 years, the Mustard Seed and Noodle Express
Restaurants have brought their fresh Asian-infused flavors to their patrons. And in 2013, their sauces and dressings were introduced to the
marketplace for fans—new and old—to bring into their own kitchens.
The Ginger Dressing, a personal favorite and one of the
company’s signature items, is multi-functional and bursting with Asian flavors—think
minced ginger, sesame seeds, onion, vinegar and more. Used as a dressing on
salads it’s light and tangy, but where I think the dressing shines is as a
finish on seafood dishes. Pour the dressing into a hot pan and let it thicken
before serving with grilled proteins or fish.
The Asian Oil and Vinegar, the same dressing that is used
for the restaurants’ Asian Slaw, is a flavorful and healthy alternative to
traditional oil and vinegar dressings. With a hint of sesame and a burst of tangy
influences, mix it with a pasta salad or as a pork or chicken marinade.
Another signature sauce, the Osaka Sauce, is one that customers’ have been
enjoying for years. The bursts of Asian lemon and mustard lend a flavorful
boost to even to most basic meals. The culinary possibilities are plentiful. I’d recommend using the Osaka as a dipping
sauce for vegetables or grilled chicken or as a deeply flavored glaze over cooked rice or noodles.
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