Sesame Chicken Noodle Soup

Publish date:
Fork & Spoon

Sesame oil is great for adding an Asian flavor to dishes and it does the job in this Sesame Chicken Noodle Soup.

  • 8 ServingsServings


  • 1 pound skinless boneless chicken breasts, cut crosswise into thin strips
  • 3 tablespoon soy sauce
  • 2 tablespoon rice wine vinegar
  • 2 tablespoon sesame oil
  • 1 tablespoon minced garlic
  • 3 tablespoon tahini (sesame seed paste)
  • 2 tablespoon minced peeled fresh ginger
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon chili flakes
  • 4 cup chopped Napa cabbage (from 1 head)
  • 6 green onions, thinly sliced
  • 8 cup chicken broth
  • 8 ounce angel hair pasta or soba noodles
  • 1/2 cup chopped fresh cilantro or parsley (optional)


  1. In a bowl combine the chicken, soy sauce, 2 tablespoons rice wine vinegar and 1 tablespoon sesame oil in medium bowl to blend.
  2. Let stand 20 minutes or refrigerate up to 2 hours.
  3. In another bowl combine the garlic, tahini, ginger, sugar, vinegar, and chili flakes and whisk to combine.
  4. Heat remaining 1 tablespoon sesame oil in heavy large pot over medium-high heat.
  5. Add cabbage and green onions and saute until cabbage is tender, about 5 minutes. Add broth and bring to boil.
  6. Add chicken with marinade and tahini-garlic mixture.
  7. Reduce heat to low and simmer until chicken is cooked through, about 5 minutes.
  8. Can be made 1 day ahead. Cool slightly; cover and refrigerate. Bring to simmer before continuing.
  9. Cook noodles in large pot of boiling salted water until tender, about 5 minutes. Drain.
  10. Add the noodles to the soup in pot. Stir in half of cilantro or parsley if using.
  11. Season soup with salt and pepper.
  12. Sprinkle with remaining cilantro.