1 lb. skinless, boneless chicken breasts cut crosswise into small strips
2 T. dry sherry
3 T. soy sauce
2 T. oriental sesame oil
3 T. tahini
3 garlic cloves minced
2 T. minced ginger
1 T. sugar
1 T. seasoned rice vinegar
1 1/2 t. chili garlic sauce
4 C. napa cabbage chopped
6 green onions thinly sliced
8 C. chicken broth
1 14 oz. package fresh Chinese noodles
1/2 C. fresh cilantro chopped
Directions:
Marinate chicken strips in the soy, sherry and 1 T. sesame oil. Let stand in bowl for 20 minutes or in the refrigerator for 2 hours.
In a small bowl, combine the garlic, tahini, ginger, sugar, chili sauce and vinegar. Blend well.
Heat the remaining 1 T. of sesame oil in a large pot. Add cabbage and green onions. Stir fry for about 5 minutes, until cabbage gets tender. Add the chicken broth to the pot. Bring to a boil and add the chicken.
Reduce the heat to low and simmer while you cook the noodles.
Cook noodles in a large pot of boiling water, for about 5 minutes or until tender. Drain well and add to soup pot. Stir in half of the cilantro. Season to taste with salt and pepper. Sprinkle remaining cilantro on soup when served.
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