SZECHUAN CHICKEN NOODLE SOUP

SZECHUAN CHICKEN NOODLE SOUP image

Yield 6-10 bowls

Number Of Ingredients 22

Marinade
1/2 cup minced green onions
1/2 cup minced cilantro
2 tbs minced fresh garlic
2 tbs peeled and minced fresh ginger
1/3 cup dry sherry
1/4 cup hoisin sauce
1/4 cup soy sauce
3 tbs rice vinegar
2 tbs sesame oil
1 1/2 tbs sugar
2 tbs red chile garlic sauce
Soup
2 cups Szechuan marinade
1 lb chicken breasts, skinned, boned and diced
3/4 lb soba noodles
2 qts chicken broth
1/3 cup vegetable oil
6 oz red bell pepper, cut into 1 inch julienne strips
6 oz white mushrooms sliced
4 oz snow peas, cut into 1 inch julienne strips
1/3 cup green onions, white and some of green, cut on a bias

Steps:

1. Make the marinade: Combine minced green onions, cilantro, garlic, ginger, sherry, hoisin, soy, vinegar, sesame oil, sugar and red chile-garlic sauce and mix thoroughly. Cover and set aside for at least 1 hour. 2. Prepare the soup: In a bowl, combine diced chicken and 1/2 cup of the marinade. Mix well, cover and refrigerate for 1 hour. 3. Cook soba noodles in lightly salted boiling water until tender. Rinse, cool and divide evenly among 6 large soup bowls. Add 1 tablesppon (or more to taste) of marinade to each portion of noodles. 4. Heat chicken broth to a simmer. Meanwhile, heat vegetable oil in a wok or large saute pan. Add marinated chicken to wok and toss over medium-high heat until slightly brown. Add red bell pepper, mushrooms and snow peas and toss until vegetables are just beginning to soften. 5. Add 1 1/2 cups of hot broth to each bowl. Add chicken and vegetables to each bowl. Stir briefly, then garnish with green onions and serve.