- 1 lb. skinless boneless chicken breast
- 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
- ½ teaspoon chili flakes
- 4 cups chopped Napa cabbage (from 1 head)
- 6 green onions (scallions), thinly sliced
- 8 cups chicken broth
- 8 oz. angel hair pasta or soba noodles
- ½ cup chopped fresh cilantro or parsley, optional
- Cut chicken crosswise into thin strips. In a medium bowl, combine the chicken, soy sauce, 2 Tablespoons rice wine vinegar, and 1 Tablespoon sesame oil and 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.*
- 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.
- *The recipe can be made 1 day ahead up to this point. Cool slightly, cover, and refrigerate. Bring to simmer before continuing.
INFESTATION: Cabbage may be infested with black/gray thrips and, less often, cabbageworm. Though cabbage infestation is seasonal, being more prevalent during the summer months, our research has indicated that outbreaks of infestation do occur in the winter months as well. We, therefore, recommend that cabbage be inspected throughout the year.
Fortunately, it has been determined that infestation is predominantly limited to the first three layers of leaves, i.e. the outermost six leaves on the head (two per layer). If these six leaves are found to be clean, the rest of the head may be used. (Although insects have been found deeper than the third layer, this is uncommon.)
The above holds true for Grade A cabbage only. Inferior grades of cabbage are much more prone to infestation, and their use is not recommended.
The cabbageworm is a small (approximately 1/8” long) white or sometimes green worm that burrows its way into the cabbage head. Holes in the outer leaves of the head are signs of the presence of these worms. When exposed, these worms will at times stand up vertically off the surface of the leaf.
Please note: When examining sacks or cases of cabbage (typically containing 12-16 heads of cabbage taken from the same field), if three heads are found to be completely clean, the rest of the cabbage in that sack or case may be used without any inspection once the wrapper leaves have been discarded. Cabbage taken from larger cases or bins must be individually checked. Several methods have been developed for the inspection of cabbage:
- Detach the loose leaves (“wrapper leaves”) and discard.
- Core the cabbage and split the head in half, allowing the leaves to be peeled away more easily.
- Peel the three outermost layers (approximately six leaves, not including wrapper leaves) off the head.
- Carefully check these six leaves. The most practical way to check is to hold the leaf above direct light. Because the leaf is translucent and the bugs are not, the bugs are accentuated and easily detected. Check both sides of each leaf.
- If only one or two insects are found on these six leaves, then they and the remaining leaves of the head may be used without further checking. It is recommended that the remaining leaves be washed before use.
- If three or more insects are found on the first six leaves, the remaining leaves must be thoroughly washed and checked prior to use. The second method described above (3-4) is impractical when cabbage quarters must remain tightly packed so that they may be shredded easily. It should be noted that the outer leaves of the quarter sections must be removed, checked and put back to facilitate shredding.
Shredded cabbage may be washed in a colander; no inspection is required.
DESCRIPTION: Fresh chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme are often used as spices or garnishing.
Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.
INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.
Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.
RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.
- Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
- Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
- Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
- Check both sides of each leaf under direct light.
- If one or two insects are found, rewash the herbs.
- If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.
Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups, wash them thoroughly and place in a cooking bag.
INFESTATION: Green onions, also referred to as scallions, have a white base that develops into a bulb. Its long, straight green shoots branch forth from the bulb. Light green or brown thrips may occasionally be found between the green branches where they protrude from the bulb. Less frequently, they can be found on the outside or inside of the long green shoots.
- A vertical cut should be made from the top of the scallion’s green shoot to the bottom of the bulb. Examine three scallions from each bunch, paying careful attention to the area between the branches that protrude from the bulb.
- If no insects are found, wash thoroughly under a heavy stream of water or power hose and use.
- If insects are found in a scallion, scallion must be discarded.