Chinese Chicken Noodle Soup with Sesame and Green Onions |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 (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 (from 1 head) |
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 chopped fresh cilantro |
Directions:
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 sauté 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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