chinese chicken noodle soup with sesame and green onions

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Servs: 6  Prep: 120m  Cook: 15m  

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   1 pound skinless boneless chicken breast halves, cut crosswise into thin strips 1 pound skinless boneless chicken breast halves, cut crosswise into thin strips
•   3 tablespoons soy sauce 3 tablespoons soy sauce
•   2 tablespoons dry Sherry 2 tablespoons dry Sherry
•   2 tablespoons oriental sesame oil 2 tablespoons oriental sesame oil
•   3 garlic cloves, minced 3 garlic cloves, minced
•   3 tablespoons tahini (sesame seed paste)* 3 tablespoons tahini (sesame seed paste)*
•   2 tablespoons minced peeled fresh ginger 2 tablespoons minced peeled fresh ginger
•   1 tablespoon sugar 1 tablespoon sugar
•   1 tablespoon seasoned rice vinegar 1 tablespoon seasoned rice vinegar
•   1 1/2 teaspoons chili-garlic sauce** 1 1/2 teaspoons chili-garlic sauce**
•   4 cups chopped Napa cabbage (from 1 head) 4 cups chopped Napa cabbage (from 1 head)
•   6 green onions, thinly sliced 6 green onions, thinly sliced
•   8 cups canned low-salt chicken broth 8 cups canned low-salt chicken broth
•   1 14-ounce package fresh yakisoba noodles or Chinese pan-fry noodles 1 14-ounce package fresh yakisoba noodles or Chinese pan-fry noodles
•   1/2 cup chopped fresh cilantro 1/2 cup chopped 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 large pot over medium-high heat. Add cabbage and green onions and saut? until cabbage is tender, about 5 minutes. Add broth and bring to 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. Stir in half of cilantro. Season soup with salt and pepper. Sprinkle with remaining cilantro.
5. *Sold at Middle Eastern markets, natural foods stores and some supermarkets
6. ** Available at Asian markets, specialty foods stores and some supermarkets.

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