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What You’ll Use
Sesame noodle salad
Pick a handful of cilantro leaves and toss the stems. Heap the salad into bowls, scatter with the cilantro leaves, and serve cold.
To prep the banh mi, shape half of the chicken mixture (one package) into 9 plump meatballs about 2 inches in diameter. (The chicken mixture may be a bit sticky, but you can rub a little oil between your palms.) In a large frying pan over medium-high heat, warm 3 tablespoons vegetable oil. When the oil shimmers, add the patties and cook until browned and firm, 3 to 5 minutes each side. Let cool, transfer to an airtight container, and refrigerate.
To prep the gyoza, place a wrapper on a work surface. Place a spoonful of the remaining half of the chicken mix (one package) in the center. Dip your finger into water and wet the outer edge of the wrapper. Fold the wrapper in half and pinch to seal. You can either fold it over simply to make a half moon, or crimp the edges, stand it upright, and curve it into a crescent, if you’re a dumpling pro. Repeat with the remaining wrappers and filling. Space out the dumplings on a sheet pan and freeze for at least half an hour, before transferring to a zippered bag or airtight container, and returning to the freezer.
To make the dipping sauce, chop a handful of green onions. Chop 2 cloves of garlic. In a small bowl, stir together ¼ cup soy sauce, the green onions, and the garlic. Add 2 tablespoons rice vinegar and ½ teaspoon sesame oil, if you have any on hand. Transfer to an airtight container and refrigerate.
To prep the noodle salad, in a large bowl, whisk together the sesame noodle sauce and 2 tablespoons soy sauce. Rinse the yuba sheets under warm water to separate, cut them into wide strips about ½-inch thick, then separate the strips and place them in the bowl. Cut half of the cucumbers in half lengthwise, then thinly slice crosswise into half moons, reserving the rest for the banh mi. Slice a handful of the green onions. Add the cucumbers, green onions, and 1 cup of the shredded carrots to the bowl.
Bring a pot of water to a boil. Add the noodles to the boiling water, stir to separate the strands, and cook until tender, 5 minutes or according to package instructions. Drain and rinse the noodles under cold water to stop the cooking. Drain well, then add to the bowl of yuba and toss to combine. Transfer the noodle salad to an airtight container and refrigerate.
Notes: The chicken meatball mix may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes. For the greens, depending on seasonal availability, you might receive mizuna, tatsoi, or chrysanthemum greens, or in some cases baby spinach.
Contains: eggs, tree nuts, wheat, soy.