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 bite-sized 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
 * 1½ teaspoons chili-garlic sauce
 * 4 cups chopped napa cabbage (from 1 head)
 * 6 green onions, thinly sliced
 * 8 cups un-chicken broth
 * 1 x 14-ounce package fresh yakisoba noodles or Chinese pan-fry noodles
 * ½ cup chopped fresh cilantro

Directions

 * 1) Stir chicken, soy sauce, sherry, and 1 tablespoon sesame oil in medium bowl to blend.
 * 2) Let stand 20 minutes or refrigerate up to 2 hours.
 * 3) Whisk garlic, tahini, ginger, sugar, vinegar, and chili sauce in small bowl.
 * 4) Heat remaining 1 tablespoon sesame oil in heavy large pot over medium-high heat.
 * 5) Add cabbage and green onions and sauté until cabbage is tender, about 5 minutes.
 * 6) Add broth and bring to boil.
 * 7) Add chicken with marinade and tahini-garlic mixture.
 * 8) Reduce heat to low and simmer until chicken is cooked through, about 5 minutes.
 * 9) Cook noodles in large pot of boiling salted water until tender, about 5 minutes.
 * 10) Drain.
 * 11) Add to soup in pot.
 * 12) Stir in half of cilantro.
 * 13) Season soup with salt and pepper.
 * 14) Sprinkle with remaining cilantro.