Miso-crusted chicken with soba noodle salad

Cooking Salads Miso-crusted chicken with soba noodle salad

For a low-fat Asian-inspired dish try this tasty miso-crusted chicken and fresh soba noodle salad.

Lables: High protein Lactose free Milk free Peanut free Tree nut free
  1. Preheat oven 200C/180C fan-forced. Line a baking tray with baking paper. Combine miso paste, 2 tablespoons cold water, green onion, ginger and breadcrumbs in a bowl to form a thick paste.
  2. Heat oil in a non-stick frying pan over high heat. Cook chicken for 2 minutes each side. Transfer to prepared baking tray. Spread miso mixture over top of chicken. Bake for 15 minutes or until cooked through. Stand for 5 minutes before thickly slicing.
  3. Meanwhile, make Soba noodle salad: Cook noodles in a large saucepan of boiling water, following packet directions, until tender. Drain. Refresh under cold water. Drain. Place noodles in a large bowl. Add carrot, capsicum, snow peas, sesame seeds and teriyaki sauce. Toss to combine.
  4. Divide noodle salad among serving plates. Top with chicken, coriander and extra green onion. Serve.

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2 tbsp white miso paste
4 green onions, thinly sliced
4cm piece fresh ginger, peeled, finely grated
1/2 cup panko breadcrumbs
1 tbsp vegetable oil
4 chicken breast fillets
Coriander leaves, to serve
Green onion, extra, sliced, to serve
270g dried soba noodles
1 carrot, peeled, cut into thin ribbons
1/2 red capsicum, cut into thin strips
80g snow peas, trimmed, thinly sliced
1 tbsp sesame seeds, toasted
1/4 cup teriyaki sauce

Adv

Autors
Preparation time
15
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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