Chinese Sesame Noodles with Chicken Chinese Sesame Noodles with Chicken

Chinese Sesame Noodles with Chicken Image by: Chinese Sesame Noodles with Chicken Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: May 2004


Sesame Sauce:


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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1274 mg
  • Protein 34 g
  • Calories 765.0
  • Total fat 43 g
  • Cholesterol 59 mg
  • Saturated fat 11 g
  • Total carbohydrate 64 g


  • Iron 35.0
  • Folate 76.0
  • Calcium 26.0
  • Vitamin A 18.0
  • Vitamin C 75.0
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Chinese Sesame Noodles with Chicken