Chinese Sesame Noodles with Chicken
Chinese Sesame Noodles with Chicken
Photography by Matthew Kimura
This recipe makes 4 servings
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 |
- Portion size: 4
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 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
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
