Chicken Quick Main Asian

Simple miso chicken salad recipe

Name: Simple miso chicken salad recipe
Yield: 4
Cuisine: /asian
Ingredients: ¼ cup (60ml) each mirin & sake; ½ cup (135g) red miso paste; 2 tbs caster sugar; 800g skinless chicken thigh fillets, trimmed; 400g soba noodles; 70ml sunflower oil; 100g frozen shelled edamame beans, thawed; ¼ red cabbage, thinly sliced; 2 spring onions, thinly sliced; 1 cup loosely packed mint leaves, plus extra to serve; 1/3 cup (80ml) light soy sauce; ¼ cup (60ml) rice wine vinegar; 2 tbs tahini; 2 tsp finely grated ginger; Crisp shallots, to serve

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https://healthimprovements.info/recipes/simple-miso-chicken-salad-recipe/7vkad4vl — Miso chicken and cold soba noodle salad

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by Matt Moran

Chef and delicious. Produce Awards judge

Nov 13, 2019

Miso chicken and soba noodles are the perfect salad combination.

¼ cup (60ml) each mirin & sake
½ cup (135g) red miso paste
2 tbs caster sugar
800g skinless chicken thigh fillets, trimmed
400g soba noodles
70ml sunflower oil
100g frozen shelled edamame beans, thawed
¼ red cabbage, thinly sliced
2 spring onions, thinly sliced
1 cup loosely packed mint leaves, plus extra to serve
1/3 cup (80ml) light soy sauce
¼ cup (60ml) rice wine vinegar
2 tbs tahini
2 tsp finely grated ginger
Crisp shallots, to serve

Method

1.

Whisk mirin, sake, miso and sugar in a large bowl to combine. Add chicken, toss to coat, cover and refrigerate for 20 minutes (or longer if time allows) to marinate
2.

Cook noodles according to packet instructions. Drain and cool under cold running water. Place noodles in a large bowl with 2 tsp oil and toss to coat. Add edamame, cabbage, spring onion and mint.
3.

To make dressing, whisk together remaining oil, soy sauce, vinegar, tahini and ginger in a bowl.
4.

Heat barbecue to high and grill chicken, turning often, for 6-8 minutes until slightly charred and cooked through. Cover loosely with foil, rest for 5 minutes and thickly slice.
5.

When ready to serve, add dressing and chicken to noodle mixture and toss to combine. Place on a platter and scatter with extra mint leaves and crisp shallots.