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
Ingredients
Sesame Sauce:
Method
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
%RDI
- Iron 35.0
- Folate 76.0
- Calcium 26.0
- Vitamin A 18.0
- Vitamin C 75.0
