Weeknights can get very busy. By the time I get home, I admit sometimes I am not as inspired as I should be to make dinner considering how much I love cooking. I have no problem eating leftovers even on consecutive days. That repetition is a small sacrifice to have food on the table in a flash with minimal cleanup only involving loading a serving bowl, plates, glasses and cutlery into the dishwasher, but that doesn’t mean just anything will do for the evening meal. It has to use wholesome ingredients and deliver on flavor.
Knowing both J. and I had a hectic week ahead, I came up with dish that we could eat on several nights right from the fridge or at room temperature, if time allowed. I made sesame ginger noodles that were easy to prepare and took care of multiple healthy suppers. With ginger and red pepper flakes, the dressing packed a noticeable kick that livened up the shredded chicken, red cabbage, carrots and udon noodles. A generous handful of chopped cilantro and black sesame seeds finished off this filling meal.
1 8-ounce package dried udon noodles
4 scallions, trimmed and sliced thinly
1 cup red cabbage, shredded
1 cup carrots, shredded
6 ounces cooked chicken, shredded
3 tablespoons sesame oil
3 tablespoons rice vinegar
1 teaspoon soy sauce
1 teaspoon fresh ginger, minced
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon red pepper flakes
1 handful cilantro, roughly chopped
2 tablespoons black sesame seeds
Cook the noodles according to package instructions. Drain, rinse with cold water and transfer the noodles to a large bowl. Add the scallions, cabbage, carrots and chicken.
For the dressing, whisk together the sesame oil, rice vinegar, soy sauce, ginger, garlic, salt and red pepper flakes.
Toss the noodles with the dressing, cilantro and sesame seeds.