Sesame Chicken Rice Noodles

One of my other obsessions when it comes to Chinese food is the dish Cow Mei Fun.  It is a noodle dish made with thin rice noodles, Chinese vegetables and Chicken.  Last night I came up with my own play on this recipe and was super happy with the results.  Scott and I both agreed this was a definite Do Again.

Sesame Chicken Rice Noodles

14 oz thin rice noodles

1 carrot, cut into long fine strips

8 oz cabbage, cut into long fine strips

4 scallions, cut into one-inch sections

3/4 cup fresh shiitake or button mushrooms, thickly sliced

2 tablespoons olive oil

8 oz skinless, boneless chicken breast, finely sliced

2 tablespoons sesame seeds, toasted

For the sauce

3 Tbsp rice or sherry vinegar

5 Tbsp soy sauce

4 Tbsp sesame oil

6 Tbsp olive oil

1 garlic clove, minced

1 tsp grated fresh ginger or 1/2 tsp ground

salt and freshly ground black pepper 

To make the sauce, combine all the ingredients except the olive oil in a small bowl with a pinch of salt.  Slowly while mixing with a whisk, add in your olive oil to emulsify.  Set aside.  

Soak the noodles in warm water for ten minutes.  Stir them occasionally to separate.  Drain well and pat dry. Turn into a bowl.  While you are soaking the noodles, saute the mushrooms in a little olive oil until they turn golden brown.  Add the rest of the veggies for just a minute or two, stirring to combine.  Add the vegetables to the noodles.  Pour in just over half of the sauce, then toss the mixture well.  Adjust the seasoning according to taste.  

Heat the oil in a large frying pan.  Add the chicken, and stir-fry for three minutes, or until cooked and golden brown.  Remove from the heat.  Add the sesame seeds, and drizzle in some of the sauce.  

Arrange the noodles on individual plates, making a nest on each plate.  Spoon the chicken on top.  Sprinkle with additional sesame seeds for garnish.  Serve any remaining sauce on the side to add as desired.