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Miso-glazed chicken with noodle salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Elevate your noodle salad with succulent miso-glazed chicken, grilled to perfection and drizzled with sweet honey and zesty lime juice.
Ingredients:
  • 48.00 gm white miso paste
  • 28.60 gm honey
  • 40.00 ml mirin
  • 20.00 ml sesame oil
  • 500g chicken breast fillets
  • 180g dried somen noodles
  • 2 carrots
  • 2 zucchini
  • 500.00 ml bean sprouts, trimmed
  • 62.50 ml pickled ginger
  • 40.00 ml tamari
  • 21.00 gm lime juice
  • Thinly sliced green onion, to serve
  • Toasted sesame seeds, to serve
Instructions:
  • In a large glass or ceramic bowl, mix together miso, honey, 2 teaspoons mirin, and 2 teaspoons oil. Add chicken and toss until well coated.
  • Preheat a greased barbecue hotplate or grill to medium-high heat. Grill the chicken for 4 to 5 minutes on each side until fully cooked. Rest on a plate and lightly cover with foil to keep it warm.
  • Prepare noodles according to package instructions. Once cooked, drain and rinse under cold water to stop the cooking process. Let them cool before using in the recipe.
  • Using a julienne peeler, create thin carrot and zucchini 'noodles'. Place them in a large bowl along with sprouts and half of the ginger. Toss everything together. In a small bowl, mix tamari, lime juice, remaining mirin, and oil to make the dressing. Pour the dressing over the salad and gently toss to combine.
  • Divide the salad into individual serving bowls. Slice the chicken thinly. Top the salad with the sliced chicken, remaining ginger, green onion, and sesame seeds.

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