Chinese Chicken Noodle Soup

3 tbsp. low-sodium soy sauce
2 tbsp. dry sherry
2 tbsp. dark sesame oil, divided
1 lb. skinless, boneless chicken breast halves, cut crosswise into thin strips
3 cloves garlic, minced
3 tbsp. tahini
2 tbsp. minced peeled fresh ginger
1 tbsp. granulated sugar
1 tbsp. rice vinegar
1 1/2 tsp. or more chili-garlic sauce
4 cups chopped greens, such as spinach, chard, kale or napa cabbage
2 cups sliced mushrooms
6 green onions, both white and green parts, thinly sliced
8 cups low-sodium chicken broth or stock
1 14-oz. package of rice noodles or bean thread noodles

In a bowl, whisk together the soy sauce, sherry and 1 tbsp. of sesame oil. Toss the chicken strips and let stand for 20 minutes or refrigerate, covered, for up to 2 hours.

In a small bowl, mix together the garlic, tahini, ginger, sugar, vinegar and chili-garlic sauce. Set aside.

In a large, heavy pot, heat the remaining 1 tbsp. of sesame oil over medium-high heat. Add the greens, mushrooms and green onions and saute until tender, about 5 minutes. Add the broth and bring to a boil. Add the chicken with the marinade and the tahini-garlic mixture. Reduce the heat to low and simmer until the chicken is cooked through, about 5 minutes. Season to taste with chili-garlic sauce. The soup can be made to this point and refrigerated or frozen.

Cook the noodles according to package directions. Transfer the cooked noodles into soup bowls. Reheat the soup, ladle it over the noodles and serve.