Fairly quick to put together and pretty tasty. I imagine any meat would go great with the noodles. Excellent recipe that my entire family enjoyed- picky eaters included. Awesome recipe! Super delicious and easy. I don't normally have miso paste around but it's definitely worth buying!
Ingredients
- 2 tablespoons of white miso paste
- 3 tablespoons of honey
- 2 cloves garlic, crushed
- 1 tablespoon of sesame oil
- 500 g of chicken breast fillets, halved horizontally to form cutlets
- 200 g of dried noodles
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 2 carrots
- 2 zucchini
- 1/4 cup of pickled ginger
- 1 tablespoon of lime juice
- Thinly sliced green onion
- Toasted sesame seeds, to serve
Preparation
Combine miso, honey, cloves garlic, freshly ground black pepper, salt and sesame oil in a bowl. Add chicken. Turn to coat. Cover and set aside for 20 minutes.
Heat a greased barbecue hotplate or grill on medium-high heat. Add chicken. Cook for 5 minutes each side or until cooked through. Transfer to a plate. Cover loosely with foil to keep warm.
Cook noodles following packet directions. Drain. Rinse under cold water. Set aside to cool.
Meanwhile, using a peeler, cut carrot and zucchini into thin ‘noodles’ Place in a large bowl. Add noodles and the ginger. Toss to combine. Combine lime juice and oil in a small bowl. Add dressing to the salad. Toss gently to combine.
Place salad in serving bowls. Thinly slice chicken. Serve salad topped with chicken, remaining ginger, green onion. Sprinkle with sesame seeds and serve immediately with the fresh and crunchy noodle salad.
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