|napa cabbage flower with clementine butterfly. picture does not do it justice for its beauty on the table.|
our recipe for this year was a sesame noodle dish gleaned from a dear friend in st. louis. i have made some adjustments to it over time, and this time i was pleased to have found elements that each of my family members could enjoy.
3 tbsp peanut butter
2 tbsp roasted sesame oil
2 tbsp soy sauce
2 tbsp mirin (rice wine)
1 tbsp rice vinegar
1 tbsp sugar
sriracha sauce to taste
red pepper flakes to taste
1 package udon noodles (the length is symbolic for longevity)
1 head napa cabbage
rotisserie chicken slices
shred cabbage and place in colander in sink. cook noodles according to package (just a few minutes for udon). whisk together initial ingredients into a sauce. drain noodles into the colander so the hot water can wilt the cabbage.
in separate bowls, mix half the sauce with the noodles and the other half of the sauce with the cabbage. garnish cabbage with red pepper flakes.
serve chicken on the side.
diana prefers plain, uncooked udon noodles to crunch on. ander loves what he calls "prairie chicken" and the saucy noodles, but not cabbage. steve enjoys the saucy noodles and chicken and complimented me on the cabbage this time. i eat it all.
it's delicious hot but almost better as cold leftovers late at night while watching doctor who with diana.