Tested till perfect Chinese Sesame Noodles with Chicken
Chinese Sesame Noodles with Chicken
Photography by Matthew Kimura

Chinese Sesame Noodles with Chicken

You can quickly put together this scrumptious main course with leftover chicken. Look for sesame paste in Chinese and Japanese grocery stores; it's richer in flavour than its good substitution — tahini.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2004

Recipe4 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 7 cups 7cupsfinely shredded napa cabbage or green cabbage
  • 3/4 tsp 3/4tspsalt
  • 4 4celery stalkcelery stalks
  • 10 oz 10ozChinese wheat noodles
  • 2 tsp 2tspsesame oil
  • 2 cups 2cupsshredded cooked chicken
  • 8 8radishradishes, thinly sliced
  • 2 2green oniongreen onions, sliced

Sesame Sauce:

  • 1/2 cup 1/2cupsesame paste or tahini
  • 3 tbsp 3tbsprice vinegar or cider vinegar
  • 2 tbsp 2tbspsesame oil
  • 4 tsp 4tspsoy sauce
  • 2 tsp 2tspgranulated sugar
  • 2 tsp 2tspDijon mustard or hot mustard
  • 1/4 tsp 1/4tspeach salt and pepper
  • 2 2cloves garlic, minced
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Sesame sauce: In food processor, pur?together sesame paste, vinegar, sesame oil, soy sauce, sugar, mustard, salt, pepper and 1/3 cup (75 mL) water. (Make-ahead: Refrigerate in airtight container for up to 3 days; bring to room temperature.) Stir in garlic.

In bowl, mix cabbage with salt ; let stand for 20 minutes. By handfuls, squeeze out moisture; set cabbage aside in colander.

Meanwhile, in large pot of boiling salted water, blanch celery for 30 seconds; remove with tongs and chill under cold water. Drain and slice thinly; set aside.

Add noodles to boiling salted water in pot; boil until tender but firm, about 5 minutes. Drain and chill under cold water; drain well and place in large shallow bowl. Add sesame oil; toss to coat.

Attractively top noodles with cabbage, celery, chicken, radishes and green onions. (Make-ahead: Cover and refrigerate for up to 2 hours.) Top with sauce; toss to serve.

Nutritional Information Per serving: about

cal 765 pro 34g total fat 43g sat. fat 11g
carb 64g fibre 9g chol 59mg sodium 1,274mg

% RDI:

calcium 26 iron 35 vit A 18 vit C 75
folate 76
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