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Description Edit

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

Ingredients Edit

Directions Edit

  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.
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