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CHINESE CHICKEN NOODLE SOUP WITH SESAME AND GREEN ONIONS
1 pound skinless boneless chicken breasts, cut crosswise in thin strips
3 T soy sauce
2 T dry sherry
2 T oriental sesame oil
3 garlic cloves, minced
3 T tahini
2 T minced peeled fresh ginger
1 T sugar
1 T seasoned rice vinegar
1-2 t chili garlic sauce
4 cups chopped Napa cabbage
6 green onions, thinly sliced
8 cups chicken broth
1 14-ounce package fresh yakisoba noodles or Chinese pan-fry noodles
1/2 c chopped fresh cilantro
Stir chicken, soy sauce, sherry, and 1 T sesame oil in medium bowl to blend, let stand 20 minutes or in refrigerator up to 2 hours. Whisk garlic, tahini, ginger, sugar, vinegar, and chili sauce in small bowl.
Heat remaining sesame oil in heavy large pot over medium high heat, add cabbage and green onions and sauté until cabbage is tender, 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, drain and add to soup in pot. Stir in half of cilantro, season soup with salt and pepper. Serve in warm bowls, sprinkled with remaining cilantro.
Serves 6 |
