Chicken Noodle and Cabbage Soup


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Why I Love This Recipe


Ingredients You'll Need

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 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-ounce package fresh yakisoba noodles or Chinese pan-fry noodles
1/2 cup chopped fresh cilantro


Directions

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 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.)


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


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