Chinese Sesame Noodles with Chicken

By The Canadian Living Test Kitchen

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Chinese Sesame Noodles with Chicken
Photography by Matthew Kimura

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	765765 cal
pro	34 g34g pro
total fat	43 g43g total fat
sat. fat	11 g11g sat. fat
carb	64 g64g carb
fibre	9 g9g fibre
chol	59 mg59mg chol
sodium	1 mg1mg sodium
% RDI:	-
calcium	2626 calcium
iron	3535 iron
vit A	1818 vit A
vit C	7575 vit C
folate	7676 folate

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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.

Ingredients

7 cups finely shredded napa cabbage 7 7cups cupsfinely shredded napa cabbage or green cabbage
3/4 tsp salt 3/4 3/4tsp tspsalt
4 celery stalks 4 4celery stalkcelery stalks
10 oz Chinese wheat noodles 10 10oz ozChinese wheat noodles
2 tsp sesame oil 2 2tsp tspsesame oil
2 cups shredded cooked chicken 2 2cups cupsshredded cooked chicken
8 radishes , thinly sliced8 8radishradishes, thinly sliced
2 green onions , sliced2 2green oniongreen onions, sliced
Sesame Sauce:
1/2 cup sesame paste 1/2 1/2cup cupsesame paste or tahini
3 tbsp rice vinegar 3 3tbsp tbsprice vinegar or cider vinegar
2 tbsp sesame oil 2 2tbsp tbspsesame oil
4 tsp soy sauce 4 4tsp tspsoy sauce
2 tsp granulated sugar 2 2tsp tspgranulated sugar
2 tsp Dijon mustard 2 2tsp tspDijon mustard or hot mustard
1/4 tsp each salt and pepper 1/4 1/4tsp tspeach salt and pepper
2 cloves garlic , minced2 2cloves garlic, minced

Preparation

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.

Source : Canadian Living Magazine: May 2004