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Fine Wines. Organic Vines. 24 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. CHILLED SESAME NOODLES These chilled noodles are packed with flavor. For a vegetarian option omit the chicken and add sauted 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 teaspoon toasted sesame oil cup sesame paste tahini 1 tablespoon seasoned rice vinegar 2 tablespoons Mirin Japanese rice wine 3 tablespoons soy sauce 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 Kosher salt 1 recipe Udon Noodles cooked and chilled recipe follows pound cooked chicken breast thinly sliced or shredded 1 tablespoon toasted sesame seeds 1. Sift the flour into a large bowl. 2. Stir the salt into the water until dissolved. 3. Add the salt water to the flour slowly as you mix with your hands to distribute evenly. 4. Continue to mix with your hands until the dough is raggedly but holds together in one piece. Dough will seem dry. If the dough wont come together in one piece add a few drops of water until it does. It will not be smooth. 5. Place the dough into a gallon zip lock bag with the end partially open. 6. Place the bag on the ground and gently use your feet to step on the dough to flatten. Flatten it as much as you can but do not let it spread outside of the bag. Be careful not to rip the bag. 7. Remove the flattened dough from the bag and roll it up. Place back in the bag and repeat the kneading and flattening process. Keep repeating 5 or 6 times until the dough is smooth and slightly rubbery. 8. If the dough refuses to flatten and springs back let it rest 20-30 minutes before kneading again. 9. After the last kneading let the dough rest for 30 minutes in the sealed bag. 10. Fold the dough into quarters then bring the corners together and pinch. Form the dough into a ball and place it back into the bag. UDON NOODLES All-purpose flour makes a softer noodle than bread flour and is easier to roll. Use bread flour if you prefer a chewier noodle. These noodles can also be served in a simple chicken broth flavored with a touch of soy sauce and a few drops of sesame oil. Garnish with green onion. 3 cups 500g all-purpose flour or bread flour 4 teaspoons kosher salt 1 cup water room temperature cup cornstarch for dusting when rolling out