RCI-ND.005.0178.001
Wicked Chinese Chicken Noodle Soup
Always check the ingredients to make sure the product is vegan.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- fake chicken (such as chicken-style seitan)1 poundcut into bite-sized pieces
- 3 tablespoons
- 2 tablespoons
- 2 tablespoons
- garlic cloves3 unitminced
- 3 tablespoons
- 2 tablespoons
- 1 tablespoon
- 1 tablespoon
- 1½ teaspoons
- 4 cups
- green onions6 unitthinly sliced
- un-chicken broth8 cups
- 1 unit
- ½ cup
Method
1
Combine soy sauce, dry sherry, sesame oil, minced garlic, tahini, ginger, sugar, rice vinegar, and chili-garlic sauce in a small bowl, whisking until the tahini is fully incorporated and the sauce is smooth.
2
Heat un-chicken broth in a large pot over medium-high heat until it reaches a gentle simmer.
5 minutes
3
Add the fake chicken pieces to the simmering broth and cook for 5 minutes to warm and infuse the chicken with broth flavor.
5 minutes
4
Stir the prepared sauce mixture into the broth and chicken, combining thoroughly until evenly distributed.
2 minutes
5
Add the napa cabbage to the pot and simmer for 8 minutes until the cabbage is tender but still retains some texture.
8 minutes
6
Place the yakisoba noodles in the pot and gently separate them with chopsticks or a spoon as they begin to soften, cooking for 4 minutes until tender.
4 minutes
7
Remove the pot from heat and stir in most of the sliced green onions, reserving some for garnish.
1 minutes
8
Divide the soup among four bowls and garnish each with fresh cilantro, remaining green onions, and a drizzle of sesame oil if desired.