Chilled Sesame Noodles
These chilled noodles are packed with flavor. For a vegetarian option, omit the chicken and add sautéed firm tofu instead. Shredded carrots and cucumber may also be added for a fresh twist. For a little spice, add minced fresh red chili to taste. If the tahini has separated into oil and paste, stir well to combine before using. Serve 6 to 8.Print this recipe
¼ teaspoon toasted sesame oil
½ cup sesame paste (tahini)
1 tablespoon seasoned rice vinegar
2 tablespoons Mirin, Japanese rice wine
3 tablespoons soy sauce
¾ cup water, plus more if needed
1 large garlic clove, minced
2 teaspoons minced fresh ginger
3 green onions (white and green parts), thinly sliced
1 recipe Udon Noodles, cooked and chilled
½ pound cooked chicken breast, thinly sliced or shredded
1 tablespoon toasted sesame seeds
1. In a medium bowl, whisk together sesame oil, sesame paste, rice vinegar, rice wine, and soy sauce. Add enough water to thin to vinaigrette consistency.
2. Whisk in the garlic, ginger, and half of the green onions. Season to taste with salt.
3. Place the noodles in a large bowl with the chicken and add half of the dressing. Toss well. Add more dressing to taste. Thin with a little more water if dressing is too thick.
4. Sprinkle with the remaining green onion and the toasted sesame seeds.