Miso Chicken Noodle Bowl
Flavour-Packed Miso Chicken Noodle Bowls with Fresh Veggies and Edamame.
Servings 4 serves
Ingredients
- 500 g 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
Instructions
- Combine chicken with garlic, miso, soy sauce, chilli flakes, honey, and chicken stock powder. Let it marinate for at least 30 minutes (or overnight).
- Heat a frying pan over medium heat with olive oil. Cook the chicken until golden and cooked through, about 5–7 minutes per side.
- Make the miso sauce: Whisk together miso paste, honey, apple cider vinegar, sesame oil, garlic, ginger, and soy sauce.
- Prepare noodles according to package instructions. Drain and rinse with cold water.
- 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!
Notes
UPF-Friendly Swaps
To keep this recipe closer to minimally processed foods, choose:
- Chicken stock powder: Use a homemade or minimally processed chicken stock, or choose a stock powder with a short, recognisable ingredient list and no added flavour enhancers where possible.
- Miso paste: Choose a traditionally fermented miso with simple ingredients such as soybeans, rice or barley, salt and koji.
- Soy sauce: Look for naturally brewed soy sauce with a short ingredient list. Tamari can also be a good option.
- Vermicelli noodles: Choose noodles made with whole or minimally processed ingredients, such as brown rice.