Chinese Chicken Noodle Soup

By jakkelly

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into thin strips
• 3 tbs soy sauce
• 3 tbs dry sherry
• 2 tbs oriental sesame oil
• 3 cloves minced garlic
• 3 tbs tahini
• 2 tbs minced fresh ginger
• 1 tbs sugar
• 1 tbs seasoned rice vinegar
• 1 1/2 tsp chili-garlic sauce
• 4 cups chopped Napa cabbage
• 6 green onions, chopped
• 8 cups chicken broth
• 14 oz whole wheat spaghetti noodles
• 1/2 cup chopped fresh cilantro

Preparation

Step 1

Marinate chicken in soy sauce, sherry and 1 tbs sesame oil for 20 minutes. Whisk garlic, tahini, ginger, sugar, vinegar and chili sauce in bowl. Heat remaining sesame oil in large pot, add cabbage and green onions and saute until tender, about 5 minutes. Add broth and bring to boil. Add chicken with marinade mixture. Reduce heat to low and simmer until chicken is cooked through. Cook noodles in large pot of boiling water. Drain and add to soup. Season with salt and pepper and add cilantro.