Chinese Chicken Noodle Soup

On those cold days when you something filling and tasty then this is for you. Chicken, Noodles and soup in a single dish - perfect.

On those cold days when you something filling and tasty then this is for you. Chicken, Noodles and soup in a single dish - perfect.

Prep Time 20

Cook Time 25

Total Time 2 45

Servings people

chicken breasts into slices
1 lb chicken breast
Stir chicken, soy sauce, Sherry, and 1 tablespoon sesame oil in medium bowl to blend.
3 tbsp soy sauce, 2 tbsp dry Sherry, 2 tbsp sesame oil
Ideally refrigerate up to 2 hours.
Whisk garlic, tahini, ginger, sugar, vinegar, and chili sauce in small bowl.
3 cloves garlic, 3 tbsp tahini, 2 tbsp fresh ginger, 1 tbsp sugar, 1 tbsp rice vinegar, 1 1/2 tsp chili sauce
Heat remaining 1 tablespoon sesame oil in heavy large pot over medium-high heat.
2 tbsp sesame oil
Add cabbage and green onions and sauté until cabbage is tender.
4 cups chinese leaf cabbage, 6 large green onions
Add the chicken stock to the pot and bring to boil.
8 cups chicken stock
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.
14 oz Chinese pan-fry noodles
Drain. Add to soup in pot. Stir in half of coriander. Season soup with salt and pepper.
1/2 bunch coriander
Sprinkle with remaining coriander.