Wheat Noodles with Poached Chicken and Sesame Mustard Sauce

By The Canadian Living Test Kitchen

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Wheat Noodles with Poached Chicken and Sesame Mustard Sauce

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	846846 cal
pro	46 g46g pro
total fat	40 g40g total fat
sat. fat	6 g6g sat. fat
carb	74 g74g carb
fibre	4 g4g fibre
chol	97 mg97mg chol
sodium	1,314 mg1,314mg sodium
potassium	775 mg775mg potassium
% RDI:	-
calcium	88 calcium
iron	2323 iron
vit A	4141 vit A
vit C	1313 vit C
folate	4040 folate

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Preparation time: 15 minutes
Cook time : 15 minutes
Total time : PT30M

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

3 boneless skinless chicken breasts , (about 1-1/4 lb/625 g)3 3boneless skinless chicken breastboneless skinless chicken breasts, (about 1-1/4 lb/625 g)
2 tbsp sake 2 2tbsp tbspsake
1/2 tsp salt 1/2 1/2tsp tspsalt
14 oz Japanese wheat noodles 14 14oz ozJapanese wheat noodles or Chinese wheat noodles or linguine
1 tsp sesame oil 1 1tsp tspsesame oil
1 cup julienned carrots 1 1cup cupjulienned carrotcarrots
1/2 English cucumber , julienned1/2 1/2English cucumberEnglish cucumbers, julienned
1 cup fresh bean sprouts 1 1cup cupfresh bean sprouts
1/2 cup shelled edamame , (soy beans), rinsed1/2 1/2cup cupshelled edamame, (soy beans), rinsed
Sesame Mustard Sauce:
1/4 cup toasted white sesame seeds 1/4 1/4cup cuptoasted white sesame seeds
1-1/2 tsp granulated sugar 1-1/2 1-1/2tsp tspgranulated sugar
2/3 cup mayonnaise 2/3 2/3cup cupmayonnaise
1/4 cup prepared hot mustard , (such as Keen's)1/4 1/4cup cupprepared hot mustard, (such as Keen's)
2-1/2 tbsp seasoned rice vinegar 2-1/2 2-1/2tbsp tbspseasoned rice vinegar
2 tbsp sodium-reduced soy sauce 2 2tbsp tbspsodium-reduced soy sauce

Preparation

Place 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.

Source : Canadian Living Magazine: July 2010