Poached chicken miso with greens and vermicelli noodles
A fresh and healthy chicken noodle recipe. With umami miso elements and crunchy seasonal greens, this makes for a great mid-week go to.
Ingredients
For the poached chicken
- 2 skinless chicken breasts (150g/5½oz each)
- 800ml/1½ pint chicken stock (either made from a stock cube or fresh)
- 80g/3oz white miso paste
- 100g/3½oz trimmed green beans
- 200g/7oz Tenderstem broccoli
- 1 spring onion
- 6 radishes
- 5g mint leaves, finely chopped (about 2 tbsp)
- 5g coriander leaves, finely chopped (about 2 tbsp)
For the marinade
- 1 tbsp runny honey
- 1 tbsp dark soy sauce
- ½ tbsp rice wine vinegar
- ½ tbsp sesame oil
- 20g/¾oz white miso paste
- 3 tbsp miso chicken stock (from above)
To serve
- 45g/1½oz wholegrain rice vermicelli noodles
- 30g/1oz cashew nuts
- 1 tsp sesame seeds
- pinch of chilli flakes
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Whisk together the chicken stock and 80g/3oz miso paste in a medium saucepan over a medium heat. Put a lid on and bring to the boil.
Once the stock is boiling, add the green beans and replace the lid. Cook for 5 minutes.
Meanwhile, make the marinade by whisking all of the ingredients together in a large bowl. Set aside.
When the beans are cooked, remove from the stock using a slotted spoon and place on a chopping board. Add the broccoli to the stock, cover with a lid and cook for 5 minutes.
Meanwhile, slice the beans into smaller pieces and add to the marinade. Finely slice the radishes and spring onion and add to the marinade.
When the broccoli is cooked, remove from the stock using a slotted spoon. Place on a baking tray and put in the preheated oven for 6–8 minutes until charred.
Slice the chicken breasts in half and place in the hot stock. Replace the lid and leave to poach gently for 12 minutes – don’t let the stock boil. Remove from the stock and slice into thin strips.
To soften the noodles, put them in a bowl and pour over boiling water. Leave them to stand until ready to serve.
Add the cashew nuts, sesame seeds and chilli flakes to a dry frying pan and toast over a gentle heat. Once they start to colour, remove from the heat and finely chop.
Add the charred broccoli to the marinade and stir well to coat.
Drain the noodles and divide between two bowls. Top with the marinated vegetables, sliced chicken breast and drizzle with the remaining marinade. Garnish with the nut mixture and chopped herbs.
Recipe Tips
If you prefer you can use cod fillets instead of chicken (125g/4½oz each).
The stock used to poach the chicken or fish can be used to make soup!