From the African roots of Southern soul food to the eating habits of trendsetting millennials, Hormel Foods is covering the dishes and stories behind food heritage through an online video series called Cooking and Culture.
Chef Chris Cheung, the chef and partner of Tansuo in Nashville, Tenn., and the chef and owner of East Wind Snack Shop in Brooklyn, NY., and Jack Shao, international pork manager at Hormel Foods, joined us for this chapter of Cooking & Culture.

Sesame Cold Noodles
- 1 (10-ounce) can Hormel® premium chicken breast
- 1 pack Chinese lo mien noodles or thick spaghetti
- 2 cup tahini paste
- 1 1/4 cup sugar
- 1/2 cup chinkiang vinegar or balsamic
- 1 House of Tsang® sesame oil
- 2 tablespoons House of Tsang® soy sauce
- 1 1/2 tablespoon crushed chilies
- 1 tablespoon crushed sichuan peppercorns
- 1 teaspoon crushed cumin
- 2 tablespoons shaoshing wine or white wine or sake
- 1/4 cup sliced scallions
- 1 tablespoon sesame seeds
Instructions
Blanch and shock noodles.
Mix tahini paste, sugar, chinkiang vinegar, sesame oil, soy. Add 1 tablespoon of the chilies, sichuan peppercorns, cumin, shaoshing wine. Continuing stirring to a smooth paste. Keep room at room temperature.
Mix noodles into the sauce, top with 3 tablespoons chicken. Garnish with scallions, sesame seeds and remaining chilies.