Wicked Chinese Chicken Noodle Soup

Description
Always check the ingredients to make sure the product is vegan.

Ingredients

 * 1 pound fake chicken (such as chicken style seitan), cut into bitesized pieces
 * 3 tablespoons soy sauce
 * 2 tablespoons dry Sherry
 * 2 tablespoons oriental sesame oil
 * 3 garlic cloves, minced
 * 3 tablespoons tahini
 * 2 tablespoons minced peeled fresh ginger
 * 1 tablespoon sugar
 * 1 tablespoon seasoned rice vinegar
 * 1 1/2 teaspoons chili-garlic sauce
 * 4 cups chopped Napa cabbage (from 1 head)
 * 6 green onions, thinly sliced
 * 8 cups un-chicken broth
 * 1 14-ounce package fresh yakisoba noodles or Chinese pan-fry noodles
 * 1/2 cup chopped fresh cilantro

Directions
Stir chicken, soy sauce, Sherry, and 1 tablespoon sesame oil in medium bowl to blend. Let stand 20 minutes or refrigerate up to 2 hours.

Whisk garlic, tahini, ginger, sugar, vinegar, and chili sauce in small bowl.

Heat remaining 1 tablespoon sesame oil in heavy large pot over medium-high heat. Add cabbage and green onions and sauté 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.

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.