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.