Ingredients
- 1 lb. 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 (sesame seed paste)
- 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. oz. package yakisoba noodles or Chinese pan-fry noodles
- 1/2 cup chopped fresh cilantro
Preparation
Step 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. Whisk garlic, tahini, ginger, sugar, vinegar and chili sauce in small bowl. Heat remaining 1 tablespoon sesame oil in heavy pot over medium-high heat. Add cabbage and green onions and saute 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. Cook noodles in large pot of boiling salted water until tender, about 5 minutes. Drain. Add to soup in pot. Stir in half cilantro. Season soup with salt and pepper. Sprinkle with remaining cilantro.