Go Back

Miso Chicken with Soba Noodles & Asian Greens

Servings 5
Cook Time 1 hour

Ingredients

Chicken

  • 1.1 kg butterflied free-range chicken

Miso Marinade

  • 50 g white miso paste
  • 1 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 1 tsp grated fresh ginger

Greens

  • 2 baby bok choy, leaves separated
  • 250 g broccolini
  • 10 g sesame seeds

Noodles

  • 320 g soba noodles
  • 1 cup edamame beans
  • 2 Tbsp soy sauce

Sesame Dressing

  • ¼ cup mayo
  • 1 Tbsp soy sauce
  • 1 Tbsp sesame oil

To Serve

  • 5 g roasted seaweed snacks, thinly sliced

Instructions

  • Preheat oven to 200°C/180°C fan bake.
  • Pat chicken dry and place on a lined roasting tray. Combine miso paste, soy sauce and sesame oil in a small bowl. Rub chicken with miso mixture and roast for about 45 minutes until cooked through.
  • Prep bok choy and thinly slice seaweed for serving.
  • When chicken is cooked, remove from tray and set aside covered to rest. Place broccolini and bok choy in chicken roasting dish and toss in any juices. Sprinkle with sesame seeds and cook for about 10 minutes until tender.
  • Bring a pot of salted water to the boil. When veggies are cooking cook noodles and edamame in pot of boiling water for about 4 minutes until tender. Drain and return to pot with soy sauce.
  • Combine sesame dressing ingredients in a small bowl. Set aside.
  • Cut chicken and toss in any resting juices.
  • Noodles topped with chicken, greens, a drizzle of sesame dressing and seaweed.
Calories: 643kcal