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    Chinese Chicken Noodle Soup with Sesame and Green Onions

    Source of Recipe

    Bon Appetit-2/02

    List of Ingredients

    • 1 pound skinless boneless chicken breast halves, cut crosswise into thin strips
    • 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
    • 1 1/2 teaspoons chili-garlic sauce
    • 4 cups chopped Napa cabbage
    • 6 green onions, thinly sliced
    • 8 cups canned low salt chicken broth
    • 1 (14 ounce) package fresh yakisoba noodles or Chinese pan-fry noodles
    • 1/2 cup fresh cilantro


    1. 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.

    2. Whisk garlic, tahini, ginger, sugar, vinegar and chili sauce in small bowl.

    3. Heat remaining 1 tablespoon sesame oil in heavy larage pot over medium-high heat. Add cabbage and green onions and saute until cabbage is tender, about 5 minutes. Add broth and bring to a 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.)

    4. Cook noodles in large pot of boiling salted water until tender, about 5 minutes. Drain. Add to soup in pot. Stire in half of cilantro. Season soup with salt and pepper. Sprinkle with remaining cilantro.




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