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Sesame-panko chicken with ramen noodle salad
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Japanese Chicken Ramen Salad: A simple and delicious weeknight dinner option.
Ingredients:
  • 1 egg, lightly beaten
  • 36.00 gm miso paste
  • 250.00 ml panko breadcrumbs
  • 37.50 gm sesame seeds
  • 500g small chicken tenderloins, halved lengthways
  • 180g dried ramen noodles
  • 1 red capsicum, thinly sliced
  • 2 celery stalks, very thinly sliced diagonally
  • 100g snow peas, trimmed, thinly sliced lengthways
  • 40.00 ml finely grated lime rind
  • 65.63 gm lime juice
  • 61.88 gm Japanese mayonnaise (see note)
  • 21.00 gm soy sauce
  • Lime wedges, to serve
Instructions:
  • In a small bowl, vigorously combine the egg with 1 tablespoon of miso. In a separate bowl, mingle breadcrumbs with sesame seeds. Dunk 1 piece of chicken in the egg mixture, then generously coat it in the breadcrumb mixture by pressing firmly. Place on a sizeable baking tray. Repeat this step for the remaining chicken using both the egg and breadcrumb mixtures. Cover the tray and refrigerate for 15 minutes.
  • Cook noodles in a large saucepan of boiling water according to package directions until just tender. Reserve 1 tablespoon of cooking liquid. Rinse with cold water and drain well.
  • Mix together noodles, capsicum, celery, snow peas, and rind. Whisk lime juice, mayonnaise, soy sauce, remaining miso, and reserved cooking liquid until smooth. Drizzle dressing over noodles and toss gently to coat. Set aside.
  • Preheat the grill to medium heat. Cook the chicken for 3 to 4 minutes on each side until golden and fully cooked. Serve the noodles topped with the grilled chicken and garnish with lime wedges.

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