Chinese Sesame Noodles with Chicken



7 cups finely shredded napa or green cabbage
3/4 tsp salt
4 stalks celery
10 oz Chinese wheat noodles
2 tsp sesame oil
2 cups shredded cooked chicken
8 radishes, thinly sliced
2 green onions, sliced

Sesame sauce:
1/2 cup sesame paste or tahini
3 tbsp rice or cider vinegar

2 tbs sesame oil 4 tsp soy sauce
2 tsp granulated sugar
2 tsp Dijon or hot mustard
1/4 tsp each salt and pepper
2 cloves garlic, minced

1. Sesame sauce: In food processor, purée together sesame paste, vinegar, sesame oil, soy sauce, sugar, mustard, salt, pepper and 1/3 cup water. (Make-ahead: Refrigerate in airtight container for up to 3 days; bring to room temperature.) Stir in garlic.
2. In bowl, mix cabbage with salt; let stand for 20 minutes. By handfuls, squeeze out moisture; set cabbage aside in colander.
3. 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.
4. 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.

Four servings

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