CRUNCHY COLD NOODLES WITH TAHINI SESAME DRESSING
RECIPE TYPE
Chicken, Under 30 min
SERVES
4 [Makes 4 x 1L jars]
Ingredients
4 cups very finely shredded local green cabbage
1 pkg (400g) Longo’s Rice Vermicelli Noodles, cooked (about 4 cups)
1 1/3 cups shredded Longo’s Rotisserie Style Chicken
1 1/3 cups frozen Longo’s Shelled Edamame, cooked and cooled (optional)
1 cup grated carrot
1/2 cup sliced green onions
4 lemon wedges
Dressing:
3 tbsp tahini
2 tbsp each Longo’s 100% Pure Canola Oil, Longo’s Sesame Oil and sodium-reduced soy sauce
1 tbsp rice vinegar
1/2 tsp each grated fresh ginger and garlic
1/2 tsp salt
Directions
Dressing: Whisk tahini with 1/4 cup water, canola oil, sesame oil, soy sauce, rice vinegar, ginger, garlic and salt. Divide dressing between four 1L jars.
Divide cabbage and rice noodles between jars, followed by chicken, edamame, carrot and green onions. Place a lemon wedge on top of each. Cap jars with lids and reserve in the refrigerator for up to 3 days.
To serve: Transfer the contents of the jar to a deep serving bowl. Squeeze the lemon overtop and toss to combine.
TIPS: Shortcut the preparation by substituting 3/4 cup of Longo’s organic Japanese style dressing for the homemade tahini dressing. Replace the chicken with another protein-rich option, such as sliced Longo’s Grilled Chicken Breast or thawed and cooked Longo’s Black Tiger Shrimp (peeled and tails removed).
NUTRITIONAL INFORMATION
Per serving: 540 calories
| Protein 23g | Fibre 6g |
| Fat 25g | Sugars 5g |
| Carbs 59g | Sodium 820mg |
