Name: Sesame-Ginger Noodles with Chicken and Vegetables
Yield: Makes 4 Servings
Ingredients: Green onions, 5, thinly sliced; Pad Thai (wide rice) noodles, 8 oz (250 g); Asian sesame oil, 3 teaspoons; Shiitake mushrooms, 3–4 oz (90–120 g) stemmed and sliced; Fresh cilantro, ¼ cup (⅓ oz/10 g) coarsely chopped; Rice vinegar, 1 tablespoon plus 1 teaspoon; Vegetable oil, 2 tablespoons; Napa cabbage, 3 cups (9 oz/180 g) thinly sliced (about ¼ head); Kosher salt and freshly ground black pepper; Fresh ginger, 2 tablespoons minced; Gluten-free chicken broth, ¼ cup (2 fl oz/60 ml); Gluten-free tamari, 1 tablespoon plus 2 teaspoons; Shallot, 1, thinly sliced; Skinless, boneless chicken breast halves, ½ lb (250 g), cut crosswise into slices ¼–⅓ inch (6–9 mm) thick; Red pepper flakes, ⅛ teaspoon