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How to make Miso crusted chicken with soba noodle salad

Yield = 4
Prep time: 0:15
Cook time: 0:20
Total time: 0:35

Ingredients

  • 2 tablespoons white miso paste
  • 4 green onions, thinly sliced
  • 4cm piece fresh ginger, peeled, finely grated
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon vegetable oil
  • 4 (800g) chicken breast fillets
  • Coriander leaves, to serve
  • Green onion, extra, sliced, to serve

Soba noodle salad

  • 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 tablespoon sesame seeds, toasted
  • 1/4 cup teriyaki sauce

Method

  • Step 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.
  • Step 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.
  • Step 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.
  • Step 4 Divide noodle salad among serving plates. Top with chicken, coriander and extra green onion. Serve.