Sesame Chicken Noodle Soup

Ingredients

• 2 pounds boneless skinless chicken thighs
• 3 tablespoons soy sauce
• 1 tablespoon minced ginger
• 2 garlic cloves
• minced
• 1 tablespoon sherry vinegar
• 1 tablespoon sambal oelek
• 1 tablespoon sugar
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons vegetable oil
• 8 cups chicken stock
• 2 (3 ounce) packages ramen noodles
• 1 tablespoon cornstarch
• 1 tablespoon water
• 2 teaspoons toasted sesame seeds
• 2 scallions
• sliced

Instructions

1. Cut the chicken into bite-sized pieces.
2. In a bowl, whisk together the soy sauce, ginger, garlic, vinegar, sambal oelek, sugar, and 1/4 teaspoon each salt and pepper.
3. Toss the chicken with the marinade.
4. In a large heavy pot, heat the oil over medium high heat until hot.
5. Stir in the chicken along with the marinade and cook, stirring occasionally until browned, 8 to 12 minutes.
6. Stir in the stock and bring to a boil.
7. Stir in the ramen and cook until tender, 3 to 4 minutes.
8. In a small bowl, stir together the cornstarch and water, the whisk into the boiling soup and cook until thickened, about 1 minute.
9. Season the soup with salt and pepper to taste, then serve topped with the sesame seeds and scallions.