Chicken

Kelp noodles with poached chicken and miso

Name: Kelp noodles with poached chicken and miso
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1L (4 cups) chicken stock; 1 bunch coriander, leaves picked, roots reserved; 10cm piece ginger, halved; 1 tbs fish sauce; 4 x 200g skinless chicken breast fillets; 2 tbs each white (shiro) miso paste, brown rice vinegar and mirin (all from Asian food stores ); 1 tbs coconut oil; Juice of 1 lime; 2 x 340g packets kelp noodles (we used Sea Tangle Kelp Noodles from Asian food stores), rinsed, drained; 2 cups (100g) bean sprouts; 2 long red chillies, thinly sliced on an angle; 4 spring onions, thinly sliced on an angle; 1 telegraph cucumber, halved, seeds removed, thinly sliced on an angle; 4 sprigs Thai basil, leaves picked

1 rating

35m

Kelp noodles with poached chicken and miso dressing

Jump to recipe

by Shannon Harley

delicious. team

Mar 02, 2016

Shannon Harley's kelp noodles with poached chicken and miso dressing is a paleo wonder that can restore balance to your weekly meals.

1L (4 cups) chicken stock
1 bunch coriander, leaves picked, roots reserved
10cm piece ginger, halved
1 tbs fish sauce
4 x 200g skinless chicken breast fillets
2 tbs each white (shiro) miso paste, brown rice vinegar and mirin (all from Asian food stores )
1 tbs coconut oil
Juice of 1 lime
2 x 340g packets kelp noodles (we used Sea Tangle Kelp Noodles from Asian food stores), rinsed, drained
2 cups (100g) bean sprouts
2 long red chillies, thinly sliced on an angle
4 spring onions, thinly sliced on an angle
1 telegraph cucumber, halved, seeds removed, thinly sliced on an angle
4 sprigs Thai basil, leaves picked

Method

1.

Bring the stock, coriander root, ginger, fish sauce and 1L (4 cups) water to the boil in a large saucepan. Add the chicken, remove pan from heat, then cover with a lid. Stand for 30 minutes or until chicken is white and cooked through.
2.

Place miso, vinegar, mirin, coconut oil and 2 tbs poaching liquid in a saucepan over low heat and cook, stirring, for 4 minutes or until smooth. Remove from heat, stir in lime juice and cool slightly.
3.

Remove chicken from pan, discarding liquid, and shred. Toss noodles, bean sprouts and half the chilli and dressing on a platter. Top with chicken, spring onion, cucumber, basil and coriander leaves, and remaining chilli. Drizzle with remaining dressing to serve.