A jar of miso is a friend in the cupboard – just a spoonful adds a savoury back note to soups and broths, stews, stir-fries and even desserts. Here it creates a comforting and mellow noodle dish with a hint of heat from the sriracha. Simple and easy to make – just what you need midweek.
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Medium
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Ingredients
spring onions 4 (sliced)
garlic cloves 4 (crushed)
ginger 5 g (grated)
mushrooms 300 g (sliced)
broccoli 1 (chopped)
chicken breast 2 (sliced)
miso paste 4 tbsp
honey 4 tbsp
soy sauce 2 tbsp
sriracha 3 tbsp
dried noodles 250 g
mixed chillies 1 (sliced)
Method
Slice spring onions into large pieces. Peel and crush the garlic. Peel and grate the ginger. Slice the chillies (optional and use as much or as little as you like).
Slice the mushrooms. Cut the broccoli into small florets, you can use the stalks too. Slice the chicken breasts.
In a small bowl, combine the ingredients for the sauce - miso, honey, soy sauce, sriracha and 2 tbsp water per serving.
Cook the noodles according to the packet instructions. Drain and rinse, then set aside.
Heat a dash of oil in a large frying pan or wok over a medium heat. Fry the spring onions, garlic and ginger for 1 minute.
Add the chicken and stir fry for 3-4 minutes. Add the mushrooms and broccoli, and fry for 2 minutes.
Add the noodles and pour in the sauce. Cook for 1-2 minutes until everything is combined and the chicken is cooked.
Plate up the noodles and sprinkle with the spring onion and chillies. Enjoy!
