Chinese Chicken Noodle Soup

Combine 3 tablespoons soy sauce, 2 tablespoons dry sherry, 2 tablespoons sesame oil, 3 minced garlic cloves, 3 tablespoons tahini, 2 tablespoons fresh ginger, 1 tablespoon sugar, 1 tablespoon rice vinegar, and 1½ teaspoons chili-garlic sauce in a small bowl to create the sauce base; set aside.

Toss the 1 pound sliced chicken breast with 2 tablespoons of the prepared sauce in a separate bowl and let marinate for 15 minutes while preparing other ingredients.

Bring 8 cups chicken broth to a boil in a large pot over high heat.

While broth heats, separate the fresh yakisoba noodles if they are clumped together and have them ready for cooking.

Once broth is boiling, add the marinated chicken strips in a single layer and cook for 4-5 minutes until the chicken is cooked through and opaque.

Add the 4 cups chopped napa cabbage to the broth and stir gently, cooking for 2-3 minutes until the cabbage begins to soften.

Add the yakisoba noodles to the simmering broth and cook for 3-4 minutes, stirring occasionally to separate the strands, until the noodles are tender.

Stir the remaining sauce mixture into the soup, mixing well to distribute the flavors throughout the broth.

Remove from heat and divide the soup among four serving bowls.

Garnish each bowl generously with the sliced green onions and fresh cilantro before serving immediately.