Miso Chicken Soba Noodles
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Recipe by Rasa Malaysia.
What we changed
Less oil. Same dish, 120 calories lighter a serving.
Ingredients
Scaled from 2. Cooking times barely change.
- 1 tbsp miso paste12 cal
- 1 tbsp honey58 cal
- 1 tbsp soy sauce9 cal
- 6 oz chicken thigh (boneless, sliced)301 cal
- ⅛ cup extra virgin olive oil120 cal
- 1 bundles dry soba noodles (3.5 ounces per serving)not counted
- 1 red peppers (sliced, for serving)30 cal
- ½ oz rocket leaves (chopped in halves)3 cal
- ½ tbsp roasted sesame seeds (for serving)45 cal
Contains gluten, soy, sesame
Read from the ingredients above. It can only catch what the list names — check it yourself if an allergy is serious.
1 ingredient we couldn't weigh, so the real figure is higher than this.
Method
- 01
Whisk together miso paste, honey, and soy sauce in a bowl. Add the chicken and marinate for 10 minutes.
- 02
Heat olive oil in a skillet over medium-high heat. Add the chicken and cook, stirring occasionally, for 5 minutes until it develops a slight char and is just cooked through. Deglaze the pan by adding 2 tablespoons of water, then continue cooking for an additional 3 to 5 minutes. Turn off the heat.
- 03
Fill a saucepan (or pot) with enough water and bring it to a boil. Cook the dry soba noodles according to the package instructions. Serve the noodles with chicken, red peppers, and rocket leaves. Drizzle with the pan juices and finish with a sprinkle of roasted sesame seeds on top.