Chinese Sesame Noodles with Chicken
- Low sodium
- Low fat
- Lactose free
- Peanut free
Ingredients
- 8 cups (2 L) finely shredded napa cabbage
- 1 tsp (5 mL) salt
- 3/4 cups (175 mL) julienned daikon radish or 1 bunch red radishes, thinly sliced
- 4 stalks celery, halved
- 1 lb (500 g) Chinese wheat noodles or linguine
- 1 tbsp (15 mL) sesame oil
- 3 cups (750 mL) shredded cooked boneless skinless chicken
- 3 green onions, thinly sliced
- Chinese hot sauce or chili oil
- rice vinegar
- Sesame Sauce:
- 3/4 cups (150 mL) Chinese or Japanese sesame paste or tahini
- 1/4 cup (60 mL) rice or cider vinegar
- 3 tbsp (45 mL) sesame oil
- 2 tbsp (30 mL) soy sauce
- 1 tbsp (15 mL) granulated sugar
- 1 tbsp (15 mL) hot mustard
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) ground roasted Sichuan (Szechuan) pepper or white pepper
- 2 or 3 cloves garlic, pressed or minced
Preparation
Sesame Sauce: In large bowl, mix together sesame paste, vinegar, sesame oil, soy sauce, sugar, mustard, salt, Sichuan pepper and 1/3 cup/75 mL water until smooth; stir in garlic. Set aside.
In bowl, toss cabbage with 3/4 tsp/4 mL of the salt.
In separate bowl, toss radish with remaining salt. Let stand at room temperature for 20 minutes. By hand, squeeze out and discard liquid from cabbage and radish; set aside.
Meanwhile, in large pot of boiling salted water, blanch celery for 30 seconds; remove with tongs, chill under cold water and drain. Add noodles to pot; boil until tender but firm, about 5 minutes.
Meanwhile, thinly slice celery on angle; set aside. Drain and chill noodles under cold running water; drain well, to remove all surface starch, and place in large shallow bowl or separate noodle bowls. Add sesame oil; toss to coat.
Top with Sesame Sauce; arrange cabbage, celery, chicken, radish and green onions on top. Toss to coat noodles with Sesame Sauce just before serving. Serve with hot sauce and vinegar on side.
Makes 6 servings.
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