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LOCATION: Recipes >> Asian >> Sesame Noodles 01

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BON BON JUIHAN BANMIAN (Hong Kong)

8 oz fresh/dried egg noodles
1 tbsp sesame oil
4 oz chicken breast, skinned and boned
salt
2 oz celery
2 oz carrot
4 oz cucumber
2 spring onions
Sauce:
3/4 tbsps sesame paste
1/2 tbsps sesame oil
2 tsp chili oil
2 tbsps Chinese light soy
1 tbsp white vinegar
1/8 - 1/4 tsp chili powder (optional)
5 tbsps chicken stock

Cook the noodles in boiling water for 3 - 5 minutes until just
done. Drain and rinse in cold water. Toss them in a bowl with 1
tbsp of sesame oil, cover and refrigerate if cooking in advance.

Cut the chicken into strips, simmer 2 - 4 minutes in a little water
until they are white throughout. Drain and allow to cool then shred
the meat.

Cut the carrot and celery into very small pieces and boil rapidly
for 40 secs adding the onions for the last 10 secs. Drain and rinse
in cold water, pat dry.

Cut the cucumber into fine julienne strips. Save a few of the
vegetables for garnish.

Stir the sesame paste well in a bowl. Slowly add the rest of the
ingredients whilst stirring (or use a blender)

Place the noodles in a bowl, add the chicken and vegetables. Stir
the sauce and pour it on. Toss well. Top with a few vegetables for
garnish.

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