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This soup is very delicious. You could replace the chicken with Tofu and chicken stock with vegetable stock.
Tahini paste (comes in a jar) and Chili Garlic Sauce can be found in Chinese food stores.
Stir chicken or tofu, soy sauce, sherry and 1 TBSP. sesame oil in medium bowl to blend. Let stand 20 minutes or refrigerate up to 2 hours.
Whisk garlic, tahini, ginger, sugar, vinegar and chili sauce in small bowl.
Heat remaining 1 TBSP. sesame oil in heavy large pot over medium high heat. Add Cabbage and saute until cabbage is tender, about 5 minutes then add green onions and carrot shreds.
Add broth and bring to a boil. Add chicken with marinade and tahini garlic mixture. Reduce heat to low and simmer until chicken is cooked through, about 5 minutes.
Cook noodles in large pot of boiling salted water until tender, about 5 minutes. Drain.
Add noodles to soup in pot. Stir in half of cilantro. Season soup with salt and pepper. Sprinkle each serving with cilantro.
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