Miso Chicken Noodle Bowl

Flavour-Packed Miso Chicken Noodle Bowls with Fresh Veggies and Edamame.

THE RECIPE

Serves: 4

Ingredients

• 500g chicken breast
• 2 cloves garlic, crushed
• 1 Tbsp miso paste
• 1 Tbsp soy sauce
• 1/2 tsp chilli flakes
• 1 Tbsp honey
• 1 tsp chicken stock powder
• 1 tsp extra virgin olive oil
• For the Miso Sauce:
• 1 Tbsp honey
• 2 Tbsp apple cider vinegar
• 3 Tbsp miso paste
• 1 Tbsp sesame oil
• 1 clove garlic, crushed
• 1 tsp freshly grated ginger
• 1 Tbsp soy sauce
• 200 g brown vermicelli noodles
• 1 carrot, julienned
• 160 g cucumber, sliced
• Lettuce leaves, to serve
• 2 cans edamame beans, drained
• Sesame seeds and spring onions, to garnish

Method

1. Combine chicken with garlic, miso, soy sauce, chilli flakes, honey, and chicken stock powder. Let it marinate for at least 30 minutes (or overnight).
2. Heat a frying pan over medium heat with olive oil. Cook the chicken until golden and cooked through, about 5–7 minutes per side.
3. Make the miso sauce: Whisk together miso paste, honey, apple cider vinegar, sesame oil, garlic, ginger, and soy sauce.
4. Prepare noodles according to package instructions. Drain and rinse with cold water.
5. Divide noodles into bowls. Top with shredded lettuce, carrots, cucumber, edamame, and sliced chicken. Garnish with sesame seeds and spring onions. Drizzle over miso sauce. Serve and enjoy!

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Nutrition Information

Calories: 457kcal; Protein: 49g; Carbohydrates: 39g; Fat: 9g; Fibre: 4g

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