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.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 765 |
| pro | 34 g |
| total fat | 43 g |
| sat. fat | 11 g |
| carb | 64 g |
| fibre | 9 g |
| chol | 59 mg |
| sodium | 1.274 mg |
| % RDI: | - |
| calcium | 26% |
| iron | 35% |
| vit A | 18% |
| vit C | 75% |
| folate | 76% |
-
7 cups (1.75 mL) finely shredded napa or green cabbage
3/4 tsp (4 mL) salt
4 stalks celery
10 oz (300 g) Chinese wheat noodles
2 tsp (10 mL) sesame oil
2 cups (500 mL) shredded cooked chicken
8 radishes, thinly sliced
2 green onions, sliced
Sesame sauce:
1/2 cup (125 mL) sesame paste or tahini
3 tbsp (50 mL) rice or cider vinegar
2 tbsp (25 mL) sesame oil
4 tsp (20 mL) soy sauce
2 tsp (10 mL) granulated sugar
2 tsp (10 mL) Dijon or hot mustard
1/4 tsp (1 mL) each salt and pepper
2 cloves garlic, minced
Preparation:
Sesame sauce: In food processor, purée 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 sa< 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.
Source
Canadian Living Magazine: May 2004
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