It can be severed warm, chilled, or eaten cold.
セサミヌードル (Japanese)
/sesaminūdoru/
Serves 4
1/2 cup (120 ml) olive or avocado oil
1 Tbs. (15 g) each: sesame seeds & red chili flakes
1/4 cup (60 ml) each: tahini (gluten-free) & rice vinegar
3 Tbs. (45 ml) soy sauce or liquid aminos (is gluten-free)
2 tsp. (10 ml) sesame oil
1 tsp. (5 g) organic sugar
12 ounces (340 g) organic (gluten-free) ramen, udon, or soba noodles
3 cups (600 g) shredded organic cabbage
2 boneless, skinless organic chicken breasts (about 6 ounces/175 g each), poached and torn into large pieces
optionals:
- 1 cup (200 g) cilantro or parsley leaves
- 1 cup (200g) bean spouts
1. In a saucepan over medium-high heat, heat the olive/avocado oil.
2. Add the chili flakes and sesame seeds, stir until toasted and fragrant.
3. Add the tahini, vinegar, soy/liquied aminos, sesame oil, and sugar. Remove from the heat.
4. Whisk to combine util the sauce is smooth. Set aside.
5. Cook the noodles according to the instructions on the package.
6. Drain, reserve 1/4 cup (60 ml) of the liquid.
7. Put the noodles into a large sauté pan.
8. Add the reserved liquid to thin the sauce to your liking.
9. Add the cabbage and chicken. Stir to coast.
10. Divide salad into four bowls or plates and garnish with optional items.
-modified Salad Days
