Ingredients

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

Preparation

  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.