Sesame oil is great for adding an Asian flavor to dishes and it does the job in this Sesame Chicken Noodle Soup.
Sesame Chicken Noodle Soup
Servings
8 Servings
Ingredients
- 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
Instructions
- In a bowl combine the chicken, soy sauce, 2 tablespoons rice wine vinegar and 1 tablespoon sesame oil in medium bowl to blend.
- Let stand 20 minutes or refrigerate up to 2 hours.
- In another bowl combine the garlic, tahini, ginger, sugar, vinegar, and chili flakes and whisk to combine.
- Heat remaining 1 tablespoon 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 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 the noodles to the soup in pot. Stir in half of cilantro or parsley if using.
- Season soup with salt and pepper.
- Sprinkle with remaining cilantro.
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