Chinese Chicken Noodle Soup with Sesame and Green Onions

Ingredients

• 1.5 teaspoons chili-garlic sauce 
• 2 tablespoons cooking sherry dry
• 0.5 cup cilantro leaves fresh chopped
• 2 tablespoons ginger fresh minced peeled
• 3  garlic cloves minced
• 6  green onions thinly sliced
• 8 cups low-salt chicken broth canned
• 4 cups napa cabbage chopped (from 1 head)
• 14 ounce pan-fry noodles fresh chinese
• 2 tablespoons oriental sesame oil 
• 1 tablespoon seasoned rice vinegar 
• 1 pound chicken breast halves boneless skinless thin
• 3 tablespoons soya sauce 
• 1 tablespoon sugar 
• 3 tablespoons tahini (sesame seed paste)

Equipment

• bowl
• whisk
• pot

Directions

1. Stir chicken, soy sauce, Sherry, and 1 tablespoon sesame oil in medium bowl to blend.
2. Let stand 20 minutes or refrigerate up to 2 hours.
3. Whisk garlic, tahini, ginger, sugar, vinegar, and chili sauce in small bowl.
4. Heat remaining 1 tablespoon sesame oil in heavy large pot over medium-high heat.
5. Add cabbage and green onions and sauté until cabbage is tender, about 5 minutes.
6. Add broth and bring to boil.
7. 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.)
8. Cook noodles in large pot of boiling salted water until tender, about 5 minutes.
9. Drain.
10. Add to soup in pot. Stir in half of cilantro. Season soup with salt and pepper.
11. Sprinkle with remaining cilantro.
12. * Sold at Middle Eastern markets, natural foods stores and some supermarkets.
13. ** Available at Asian markets, specialty foods stores and some supermarkets.