Chinese Chicken Noodle Soup with Sesame and Green Onions

6 Servings

1 pound skinless boneless chicken breast halves, cut crosswise into thin strips
3 T soy sauce
2 T dry Sherry
2 T oriental sesame oil
3 garlic cloves, minced
3 T tahini (sesame seed paste)*
2 T minced peeled fresh ginger
1T sugar
1T season rice vingar
1 ½  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-oz package fresh yakisoda noodles or Chinese pan-fry noodles
½ cup chopped fresh cilantro

stir chicken, soy sauce, Sherry and 1 T sesame oil in medium bowl to blend. Let stand 20 minutes or refigerate up to 2 hours.
Whisk garlic, tahini, ginger, sugar, vinegar and chili sauce in small bowl.

Heat remaining 1 T 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 marinate 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 summer before continuing).

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.

* sold ad middle eastern markets, natural food stores and some supermarkets
** available at asian markets, specialty foods stores and some supermarkets