SESAME NOODLES WITH TURKEY
From “Wokking Your Way to Low Fat Cooking“ by Norma Chang
4 tablespoons toasted white sesame seeds ground to a paste (see NOTE 1)
2 – 3 tablespoons rice vinegar or to taste
4 tablespoons soy sauce (regular or gluten free)
1 teaspoon sugar
1 – 2 teaspoons Asian chili sauce or to taste
1 – 2 cloves garlic, puréed
¼ – ½ teaspoon ground white pepper
Combine all the above in a bowl. Mix to dissolve sugar and to blend in sesame paste, adding water, if needed, to reach the consistency of heavy cream. This is the dressing. Can be done the day before and kept refrigerated.
1 pound Chinese egg noodles (lo mein noodles) cut to desired lengths, parboil 6 minutes, drain, transfer to a sheet pan or rimmed cookie sheet, toss with 2 teaspoons Asian sesame oil. Spread to cool. (see NOTE 2)
1 – 2 cups turkey meat, shredded (by hand)
1 – 2 carrots, peel and shredded
½ – 1 cup broccoli florets, separate into smaller florets and blanched (see NOTE 3)
½ – 1 cup cauliflower florets, separate into smaller florets and blanched (see NOTE 3)
½ – 1 orange pepper, cut into thin bite-sized strips
1 – 2 scallions, clean and slant cut into thin slices
2 tablespoons coarsely chopped roasted unsalted peanuts for garnish
Combine noodles, turkey and all the vegetables in a large mixing bowl. Toss with most of the dressing. Taste, add remaining dressing if needed. Arrange on serving platter, garnish with scallion and peanuts. Serve hot, cold or at room temperature. Can be done ahead of time but toss in the broccoli just before serving to prevent color changes due to acid in the vinegar.
NOTE 1: To ground sesame seeds use a suribachi, a coffee grinder or a spice grinder (suribachi at right in photo). The coffee grinder or spice grinder should be dedicated to ground seeds and nuts only.
If you prefer not to ground your own sesame seeds, substitute 2 – 3 tablespoons store bought Asian sesame paste or smooth peanut butter. You could also use chunky peanut butter. I prefer to use the smooth kind and add chopped freshly roasted peanuts, it has a nicer crunch.
NOTE 2: Substitute any pasta of choice for the Chinese egg noodles. Cook according to package directions. I like gemelli, fusilli or bow ties.
For a gluten free version, substitute sweet potato noodles for the Chinese egg noodles.
NOTE 3: To blanch, add broccoli and cauliflower to boiling water, stir, drain and cool at once.
Copyright © 2011 by Norma Chang