Miso chicken and soba noodle salad
250g pack soba or cha soba noodles
4 small (600g) chicken breast fillets, skin removed
2 tablespoons miso paste
4 cups broccoli florets
2 cups green beans, trimmed
2 carrots, peeled in ribbons
2cm piece ginger, finely sliced
2 tablespoons sesame oil
chopped spring onions, to garnish (optional)
Total fat 12g
Saturated fat 2g
Dietary fibre 9g
1 Preheat oven to 200°C. Prepare soba noodles according to packet instructions. Drain and run under cold water to cool. Add a few drops of sesame oil and stir through noodles. Set aside.
2 Line a baking dish with baking paper. Arrange chicken breasts on top. Combine half the miso paste with hot water to make a thick sauce. Spread this mixture over chicken breasts. Place in oven and cook for 15 minutes or until cooked through and juices run clear. When cooked, set aside and keep warm.
3 Meanwhile, steam or microwave broccoli and beans for 2 minutes, until just tender. Refresh under cold water and add to soba noodles, along with carrot ribbons and sliced ginger.
4 Combine remaining miso paste, sesame oil and a little hot water and stir well to combine. Stir this mixture through the noodles.
5 Slice each chicken breast into 3 pieces. Serve on top of noodle salad. Garnish with sliced spring onions, if preferred.
Make it gluten free: Check miso and noodles are gluten free.
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