Miso Chicken with Noodles and Asian Slaw by @coxys_kitchen
After a busy day at work it’s all too tempting to want reach for the takeaway menu, but with this Miso Chicken with Noodles and Asian Slaw recipe, you wont need to. This Japanese inspired dish is packed full of umami flavours – a savoury flavour which makes up one of the five basic tastes. With minimum prep and little cooking time, Miso Chicken with Noodles and Asian Slaw makes a perfect midweek meal.
Recipe serves 2 people
Prep time: 10 minutes
Cooking time: 20 minutes (excluding marinating time)
Ingredients:
- 85g white miso paste
- 40ml soy sauce
- 30ml mirin
- 2 tsp caster sugar
- 2 chicken breasts
- 40ml water
- 110g medium egg noodles
- 1 medium carrot, peeled and cut into matchsticks
- 75g green beans, thinly sliced
- 75g beansprouts
- 1 tsp sesame oil
- Toasted sesame seeds to garnish
Method:
- To create a marinade, mix together the miso paste, 30ml of soy sauce, mirin and sugar and pour over the chicken breasts. Make sure the chicken is well coated, then cover and leave to marinate in the fridge for a minimum of 35 minutes, but two hours is best
- Preheat the oven for 10 mins on 200c, gas mark 6. Remove the chicken from the marinade and place on a baking tray. Bake the chicken for approx. 20 mins, making sure the chicken is cooked through, but still juicy
- To make the dressing for the Asian slaw, pour the remaining marinade into small saucepan with the water and the remaining soy sauce. Gently heat for a few minutes, then remove from the heat and let it cool
- Cook the egg noodles according to packet instructions
- Place the vegetables in a bowl then pour over the cooled dressing and combine so that everything is well coated
- Drain the noodles and toss in the sesame oil and a few drops of soy sauce (optional)
- Slice the chicken on an angle and serve with the noodles, Asian slaw and a sprinkle of toasted sesame seeds to garnish
