Soba noodles and Chicken with white miso dressing

This is super fast to prepare and is more like a warm salad than a stir-fry as the finely sliced vegetables are cooked in the residual heat of the hot noodles. Use a mandolin, a food processor, a potato peeler or a grater to achieve the fine slicing

Ingredients

White Miso Dressing

Method

  • 4 Tbsp white miso paste
  • 2 Tbsp lemon juice
  • 2 Tbsp Rice wine vinegar
  • 2 Tbsp Sesame oil
  • 2 T brown sugar
  • 2 cloves garlic, minced
  • 2Tbsp fresh ginger, minced

Chicken and Soba noodles

  • 2 chicken breasts
  • 200 g soba noodles
  • 1/4 red cabbage finely shredded (about 1 1/2 cups)
  • 1/4 green cabbage finely shredded (about 1/2 cups)
  • 1/2 cup finely sliced red onion
  • 2 carrots shredded
  • handful of snow peas
  • 1 small lebanese cucumber finely sliced lengthways
  • 1 Tbsp oil
  1. Bring a pot of water to the boil and cook soba noodles according to package directions
  2. While the water is heating mix together the dressing ingredients. Finely slice the chicken breasts and marinate in half the dressing
  3. Drain the noodles, put into a large bowl and stir through all the veges. The residual heat of the noodles will slightly cook them
  4. Heat a frying pan to high, pour in the oil and stir fry the chicken until cooked through
  5. Pour the second half of the miso dressing over the noodle/vegetable mixture and toss to combine
  6. Plate up the noodles into bowls and place the chicken on top. Serve