Ingredients
1
pound skinless boneless chicken breast halves, cut crosswise into thin strips
2
tbsp oriental sesame oil
3
tbsp tahini (sesame seed paste)*
2
tbsp minced peeled fresh ginger
1
tbsp seasoned rice vinegar
1
1/2 tsp 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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