Sesame Chicken Noodle Soup

• 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

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.

chicken thighs, soy sauce, ginger, garlic, sherry vinegar, sambal oelek, sugar, kosher salt, freshly ground black pepper, vegetable oil, chicken stock, ramen noodles, cornstarch, water, sesame seeds, scallions

Taken from www.foodandwine.com/recipes/sesame-chicken-noodle-soup (may not work)