Chicken

Sticky miso chicken noodle bowl

Name: Sticky miso chicken noodle bowl recipe
Ingredients: 2 tbs white (shiro) miso paste; 1/2 cup (125ml) soy sauce; 3 oranges (finely grated zest and juice of 1, remaining 2 peeled and cut into 5mm-thick rounds); 3 tsp fresh ginger, finely grated; 1.2kg chicken thigh fillets, cut into 4cm pieces; 400g (about 1 1/2 packets) dried udon noodles; 1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle; 200g snow peas, trimmed and thinly sliced on an angle; 2 Lebanese cucumbers, cut into thin strips; 2 avocados, thinly sliced; Roasted peanuts, fried shallots, shredded long green shallots (optional), to serve

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Sticky miso chicken noodle bowl-0051 — Sticky miso chicken noodle bowl

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by Matt Moran

Chef and delicious. Produce Awards judge

Oct 18, 2020

"The miso chicken skewers and noodles are fantastic for a breezy lunch; it's a simple dish that's also satisfying," says Matt Moran.

2 tbs white (shiro) miso paste
1/2 cup (125ml) soy sauce
3 oranges (finely grated zest and juice of 1, remaining 2 peeled and cut into 5mm-thick rounds)
3 tsp fresh ginger, finely grated
1.2kg chicken thigh fillets, cut into 4cm pieces
1/2 cup (125ml) soy sauce
400g (about 1 1/2 packets) dried udon noodles
1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle
200g snow peas, trimmed and thinly sliced on an angle
2 Lebanese cucumbers, cut into thin strips
2 avocados, thinly sliced
Roasted peanuts, fried shallots, shredded long green shallots (optional), to serve

Method

1.

To make the miso chicken skewers, whisk miso, 1/4 cup (60ml) soy sauce, orange zest, half of the juice and 2 tsp ginger in a bowl to combine. Add chicken and mix to coat. Thread chicken pieces onto metal skewers and stand for 20 minutes (or longer, if time permits) to lightly marinate.
2.

Meanwhile, bring a large saucepan of salted water to the boil. Cook noodles according to packet instructions, then drain and refresh under cold running water. Drizzle with a little extra oil, toss to coat and set aside.
3.

To make the dressing, whisk remaining 65ml soy sauce, remaining orange juice, remaining 1 tsp ginger and 2 tbs oil in a bowl. Season and set aside.
4.

Heat a chargrill or barbecue to medium- high. Brush skewers with remaining 2 tbs oil and grill, turning occasionally, for 8-10 minutes until browned and cooked through. Place on a plate, loosely cover with foil and rest for 5 minutes.
5.

Add half the dressing to noodles, toss to coat and divide among serving bowls. Top with snow peas, cucumber, avocado, orange slices and chicken skewers. Drizzle over remaining dressing and scatter over peanuts, fried shallot and long green shallots (if using), to serve.