chicken breasts into slices
Stir chicken, soy sauce, Sherry, and 1 tablespoon sesame oil in medium bowl to blend.
Ideally refrigerate up to 2 hours.
Whisk garlic, tahini, ginger, sugar, vinegar, and chili sauce in small bowl.
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.
Add the chicken stock to the pot 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. Add to soup in pot. Stir in half of coriander. Season soup with salt and pepper.
Sprinkle with remaining coriander.