For the nights when you need a quick meal, Asian food can be a great solution. As much as we love pasta (and we really do love pasta in this house 😉), sometimes it’s nice to mix it up with a stir fry or a curry!
This was certainly a quick mid week filler, and it was tasty as hell. It had rich umami flavours, saltiness, sweetness, sourness and a little spice… what more could you need?!
Miso, Sesame & Soy Sauce Chicken Noodles
Serves 2
Ingredients
300g chicken breast strips
1tbsp sesame oil
2tbsp white miso
1tbsp fresh dark soy
1tsp rice vinegar
1-2tsp honey - to taste
Handful frozen spinach
3 spring onions, sliced
1 red chilli, sliced
2 portions noodles - I used rice noodles
A sprinkle of furikake or sesame seeds
Black pepper
Method
In a wok, heat the sesame oil before adding your chicken. Cook until it is sealed on all sides with a pinch of black pepper.
Meanwhile, in a heatproof bowl cover your noodles in boiling water until fully submerged - drain these once they are soft.
Add the frozen spinach plus the miso and soy sauce to the wok and stir through. As the spinach defrosts, add 2/3 of the spring onion and all of the chilli.
Pour the vinegar and honey in the wok (you can adjust the measurements to suit your own taste) and add the noodles. Stir everything through to combine.
Serve up in a bowl, top with the remaining spring onions and give everything a generous sprinkle of Furikake. Enjoy!
As always, my Japanese ingredients come from The Wasabi Company!
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