Chicken Noodle Soup With Sesame And Green Onions (meat)
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Ingredients 1 pound skinless boneless chicken breast cut crosswise into thin strips 3 tablespoons soy sauce 2 tablespoons rice wine vinegar 2 tablespoons sesame oil 1 tablespoon minced garlic 3 tablespoons tahini (sesame seed paste)* 2 tablespoons minced peeled fresh ginger 1 tablespoon rice wine vinegar 1 tablespoon sugar 1/2 teaspoons chili flakes 4 cups chopped Napa cabbage (from 1 head) 6 green onions, thinly sliced 8 cups chicken broth 8 oz angle hair pasta or soba noodles 1/2 cup chopped fresh cilantro or parsley, optional

Instructions

In a bowl combine the chicken, soy sauce 2 tablespoons rice wine vinegar and 1 tablespoon sesame oil in medium bowl to blend. Let stand 20 minutes or refrigerate up to 2 hours. In another bowl combine the garlic, tahini, ginger, sugar, vinegar, and chili flakes and whisk to combine.

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 the noodles to the soup in pot. Stir in half of cilantro or parsley if using. Season soup with salt and pepper. Sprinkle with remaining cilantro. Serves 8

Serving Size

Serves 8

Notes

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