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Chinese Chicken Noodle Soup with Sesame and Green Onions

Source of Recipe


Bon Appetit-2/02






List of Ingredients



• 1 pound skinless boneless chicken breast halves, cut crosswise into thin strips
  
• 3 tablespoons soy sauce
  
• 2 tablespoons dry Sherry
  
• 2 tablespoons oriental sesame oil
  
• 3 garlic cloves, minced
  
• 3 tablespoons tahini
  
• 2 tablespoons minced peeled fresh ginger
  
• 1 tablespoon sugar
  
• 1 tablespoon seasoned rice vinegar
  
• 1 1/2 teaspoons chili-garlic sauce
  
• 4 cups chopped Napa cabbage
  
• 6 green onions, thinly sliced
  
• 8 cups canned low salt chicken broth
  
• 1 (14 ounce) package fresh yakisoba noodles or Chinese pan-fry noodles
  
• 1/2 cup fresh cilantro
  






Instructions



1. Stir chicken, soy sauce, Sherry and 1 tablespoon sesame oil in medium bowl to blend. Let stand 20 minutes or refrigerate up to 2 hours.
   
   
2. Whisk garlic, tahini, ginger, sugar, vinegar and chili sauce in small bowl.
   
   
3. Heat remaining 1 tablespoon sesame oil in heavy larage pot over medium-high heat. Add cabbage and green onions and saute until cabbage is tender, about 5 minutes. Add broth and bring to a boil. Add chicken with marinade and tahini-garlic mixture. Reduce heat to low and simmer until chicken is cooked through, about 5 minutes. (Can be made 1 day ahead. Cool slightly; cover and refrigerate. Bring to simmer before continuing.)
   
   
4. Cook noodles in large pot of boiling salted water until tender, about 5 minutes. Drain. Add to soup in pot. Stire in half of cilantro. Season soup with salt and pepper. Sprinkle with remaining cilantro.