Chicken noodle soup with sesame dressing

Name: Chicken noodle soup with sesame dressing
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 450 g chicken fillet, sliced into strips; 45 ml soy sauce; 30 ml dry white wine; 30 ml sesame oil; 3 pcs minced garlic; 45 g sesame paste; 2 tbsp grated fresh ginger; 1 tbsp sugar; 1 tbsp rice vinegar; 1.5 tsp hot chili sauce; 400 g chopped napa cabbage; 6 pcs green onion; 2 l chicken broth; 400 g egg noodles; 30 g fresh cilantro; to taste salt; to taste black pepper

Asian-style soup based on chicken broth with cabbage, noodles, and a savory sesame dressing.

Total: 50 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 510
Protein: 36 g
Fat: 16 g

Ingredients

for 4 servings

chicken fillet, sliced into strips450 g
soy sauce45 ml
dry white wine30 ml
sesame oil30 ml
minced garlic3 pcs
sesame paste45 g
grated fresh ginger2 tbsp
sugar1 tbsp
rice vinegar1 tbsp
hot chili sauce1.5 tsp
chopped napa cabbage400 g
green onion6 pcs
chicken broth2 l
egg noodles400 g
fresh cilantro30 g
saltto taste
black pepperto taste

Method

6 steps

Combine the chicken fillet, soy sauce, wine, and 1 tablespoon of sesame oil in a bowl. Let it marinate for 20 minutes.
In a separate small container, mix the garlic, sesame paste, ginger, sugar, vinegar, and chili sauce.
In a large pot, heat the remaining sesame oil. Add the cabbage and green onion, and sauté until soft for about 5 minutes.
Pour in the broth and bring to a boil. Add the marinated chicken along with its sauce and the sesame paste mixture. Reduce the heat and simmer for about 5 minutes until the chicken is cooked through.
Meanwhile, cook the noodles in salted water until done, then drain.
Add the noodles to the soup and stir in half of the chopped cilantro. Season with salt and pepper to taste. Serve sprinkled with the remaining cilantro.