We may have rung in 2019 more than a month ago, but this month, we have another reason to celebrate a fresh start. February 5 marked the beginning of the Chinese New Year. MORE’s Molly Riehl invited the chef/owner of SeaSweets Poke Ian Hung, who was born in Taiwan, to celebrate in our favorite way: in her kitchen.

To learn more about SeaSweets Poke: https://www.seasweetspoke.com/


Golden Cabbage 

½ Head of Napa Cabbage – sliced 1 inch

Salt as needed 

For Dressing: 

4 oz apple 

4 oz carrot 

4 oz sugar 

4 oz rice vinegar 

2 oz miso 

2 cloves garlic 

1 TB Sesame Oil 

4 oz Water 


Salt Cabbage (roughly 5%-10% of salt by weight) and mix. Let sit for 15-20 minutes to draw water out. Blend all dressing ingredients until smooth. Rinse cabbage with a little water to wash off excess salt and squeeze out as much moisture as possible 

Marinate cabbage in dressing for at least an hour – better after a day or two


Cold Sesame Noodles 

2 Chicken breasts 

1 Pack noodles – cooked and cooled

½ English Cucumber – julienne 

1 medium carrot – grated or julienne

2 Egg Crepes – julienne 

For Sauce: 

3 TB Tahini 

4 TB Water 

2 TB white sugar or mirin 

2 TB rice vinegar 

1 TB Soy Sauce 

¼ cup sliced scallion 

¼ cup chopped cilantro 

Chili Oil 



Bring pot of water to low simmer. Place chicken breast in – never let water boil Poach until just cooked through – about 20-25 minutes. Shock Chicken in ice bath for 3-5 minutes then take out and shred.


Mix 4 TB of poaching liquid or warm water with tahini until smooth. The texture and consistency of tahini should change and become smoother/airier. Add sugar, vinegar, soy sauce, scallion, cilantro and continue mixing. 

Add desired amount of chili oil last.

To plate: 

Arrange noodles, cucumbers, carrots, egg, and shredded chicken in bowl. Sauce as desired.

Copyright 2019 KPTV-KPDX Broadcasting Corporation. All Rights Reserved.

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