Asian Chicken Noodle Soup

Ingredients

• 12 chicken wings
• 2 tablespoons garlic powder
• 2 tablespoons minced fresh ginger root
• 1 tablespoon vegetable oil
• 4 tablespoons sesame oil, divided
• 1/4 cup dry sherry
• 2 tablespoons distilled white vinegar
• 1/4 cup Kikkoman Less Sodium Soy Sauce
• 1 (10 ounce) package Asian style vegetables
• 6 ounces angel hair pasta, broken into 2-inch lengths

Directions

Disjoint chicken wings; discard tip, season wings with garlic powder. Heat vegetable oil and 2 tablespoons of sesame oil in a Dutch oven or large saucepan over medium high heat. Add chicken and cook until browned on both sides, about 10 minutes. Add 4 cups water, sherry, ginger, vinegar and less sodium soy sauce; cover and bring to a boil. Reduce heat; simmer 45 minutes.

Add vegetables, simmer, covered 3 minutes. Stir in pasta; return to boil. Cook until pasta is soft, stirring occasionally. Remove from heat, stir in remaining sesame oil. Serve immediately.