

Miso chicken and soba noodle salad
Ingredients
- 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)
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Instructions
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.
Variations
Make it gluten free: Check miso and noodles are gluten free.
Nutrition Info (per serve)
-
Calories 512cal
-
Kilojoules 2140kJ
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Protein 46g
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Total fat 12g
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–Saturated fat 2g
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Carbohydrates 55g
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–Sugars 4g
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Dietary fibre 9g
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Sodium 310mg
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Calcium 100mg
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Iron 3mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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