Prep time: 15 min
Cook time: 20 min
Difficult: easy

Ingredients

3 skinless, boneless chicken fillets
3 tablespoons dark soy sauce
2 tablespoons sherry
2 tablespoons sesame oil
3 cups green cabbage, finely chopped
4 spring onions, chopped
3 garlic cloves, finely chopped
2 tablespoons root ginger, grated
1 red chilli, cored, de-seeded and finely chopped
3 tablespoons tahini (sesame seed paste available from Asian grocers and delicatessens)
1 tablespoon sugar
3 pints chicken stock (fresh or made with stock cubes)
8 oz Chinese noodles
Handful chopped coriander

Directions

Slice the chicken into stir-fry type strands. Place in a bowl with the soy sauce, sherry and 1 tablespoon sesame oil. Mix well and leave to marinate for 30 minutes. Heat remaining oil in a wok. Add the cabbage and spring onions and stir fry for 3 minutes. Add the garlic, ginger and chilli and continue to stir fry for another 2 minutes or until the cabbage is tender.

Add stock and bring to the boil. Add tahini, sugar, chicken and marinade. Simmer until chicken is cooked through (about 5 minutes). Cook the noodles according to the instructions on the packet. Add to the soup and season to taste. Serve sprinkled with coriander.