Szechuan Chicken Noodle Soup

• 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

1. 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. 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. 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. 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. 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.

marinade, green onions, cilantro, fresh garlic, fresh ginger, sherry, hoisin sauce, soy sauce, rice vinegar, sesame oil, sugar, red chile garlic sauce, szechuan marinade, chicken breasts, noodles, chicken broth, vegetable oil, red bell pepper, white mushrooms, snow peas, green onions

Taken from www.epicurious.com/recipes/member/views/szechuan-chicken-noodle-soup-51246931 (may not work)