Chinese Chicken Noodle Soup with Sesame and Green Onions
The recipe Chinese Chicken Noodle Soup with Sesame and Green Onions is ready in about 45 minutes and is definitely a tremendous dairy free option for lovers of Chinese food. This recipe serves 6. One serving contains 497 calories, 34g of protein, and 14g of fat. A mixture of green onions, napa cabbage, oriental sesame oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. 1 person found this recipe to be yummy and satisfying. It will be a hit at your Autumn event.
Instructions
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. (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.
Add to soup in pot. Stir in half of cilantro. Season soup with salt and pepper.
Sprinkle with remaining cilantro.
* Sold at Middle Eastern markets, natural foods stores and some supermarkets.
** Available at Asian markets, specialty foods stores and some supermarkets.