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.