- Portion size 4 servings
- Credits : Canadian Living Magazine: July 2010
- 3 boneless skinless chicken breasts (about 1-1/4 lb/625 g)
- 2 tablespoons sake
- 1/2 teaspoon salt
- 14 oz Japanese wheat noodles
- 14 oz Chinese wheat noodles
- 14 oz linguine
- 1 teaspoon sesame oil
- 1 cup julienned carrots
- 1/2 English cucumber julienned
- 1 cup fresh bean sprouts
- 1/2 cup shelled edamame (soy beans), rinsed
Sesame Mustard Sauce:
- 1/4 cup toasted white sesame seeds
- 1 1/2 teaspoon granulated sugar
- 2/3 cups mayonnaise
- 1/4 cup prepared hot mustard (such as Keen's)
- 2 1/2 tablespoons seasoned rice vinegar
- 2 tablespoons sodium-reduced soy sauce
MethodPlace rack or steamer in wok or large shallow pan; pour in enough water to come 1 inch (2.5 cm) below rack. Cover and bring to boil; reduce heat to medium-high.
Place chicken on plate; sprinkle with sake and salt. Place on rack; cover and steam until no longer pink inside, about 15 minutes. Remove from steamer; drain and let cool.
Meanwhile, in large pot of boiling water, cook noodles according to package instructions, about 10 minutes. Drain and rinse under cold running water. Drain well; shake. Set aside to air-dry for 10 minutes. Toss with sesame oil.
Sesame Mustard Sauce: In food processor, finely grind sesame seeds with sugar. Add mayonnaise, mustard, vinegar and soy sauce; process until smooth.
Divide noodles among 4 bowls. Slice chicken on bias and arrange on one side of bowl. Arrange carrots, cucumber, bean sprouts and edamame in piles around noodles on other side. Serve with sauce.
Nutritional facts Per serving: about
- Sodium 1314 mg
- Protein 46 g
- Calories 846.0
- Total fat 40 g
- Potassium 775 mg
- Cholesterol 97 mg
- Saturated fat 6 g
- Total carbohydrate 74 g
- Iron 23.0
- Folate 40.0
- Calcium 8.0
- Vitamin A 41.0
- Vitamin C 13.0