Meganator, have you made this soup? V popular on the BB, and wonderful warming dish. I use lots more nappa cabbage than it calls for (not that you were asking for recipes!).
CHINESE CHICKEN NOODLE SOUP WITH SESAME AND GREEN ONIONS
Recipe By :
Serving Size : 6 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
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1 pound skinless boneless chicken breast halves -- cut in 1/4" strips
3 T soy sauce
2 T dry Sherry
2 T oriental sesame oil
3 cloves garlic -- minced
3 T tahini
2 T fresh ginger -- peeled and minced
1 T sugar
1 T seasoned rice vinegar
1 1/2 t chili-garlic sauce
4 cups Napa cabbage -- chopped
6 green onions -- thinly sliced
8 cups canned low salt chicken broth
1 14 oz. package fresh yakisoba noodles or Chinese
1/2 cup fresh cilantro
Stir chicken, soy sauce, Sherry and 1 T sesame oil in medium bowl to blend. Let stand 20 minutes or refrigerate up to 2 hrs.
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 saute until cabbage is tender, about 5 minutes.
Add broth and bring to a boil. 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)
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.
Happiness is not a goal, it is a byproduct. - Eleanor Roosevelt