Napa Cabbage Chinese Noodle Soup - Talley Farms Box

Ingredients

• Soups
• 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 (sesame seed paste)*
• 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 (from 1 head)
• 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 chopped fresh cilantro
• 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.
• Sold at Middle Eastern markets, natural foods stores and some supermarkets.
• * Available at Asian markets, specialty foods stores and some supermarkets.
• Cabbage
• Fall Vegetable Sheet Pan Roast
• Persimmon Salad
• Ruth’s Pasta Broccoli Dish