Miso Marinated Chicken with Buckwheat UdonFoodista
1 pound chicken breasts (cubed and marinated)
8 ounces soba noodles (whole wheat)
1/2 onions (chopped)
1 orange bell pepper (chopped)
2 cups red cabbage (shredded)
1 clove garlic (chopped)
1 ginger (thumb, grated)
2 teaspoons sesame oil
1 tablespoon miso paste
1/4 cup rice vinegar
1 tablespoon honey
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1Add miso paste, rice vinegar and honey to a bowl. Whisk to combine.
2Add the chicken and toss to coat. Use your fingers. They are the best tools you have.
3Cover with plastic wrap and put in the refrigerator. Let marinade at least 6 hours, overnight is even better.
4Boil a pot of water. Cook the Soba noodles as per the directions on the package.
5While the noodles are cooking heat sesame oil over medium heat.
6Using a slotted spoon or tongs place the chicken into the hot pan.
7Brown the chicken then remove with a slotted spoon to a paper towel lined plate to drain.
8Add garlic and ginger to the pan. Cook for 30 seconds to 1 minute to just heat.
9Next add the pepper and onion. Stir to mix with garlic and ginger and cook for 2-3 minutes to heat up.
10Add the cabbage. Season with salt and pepper to taste and cook for 1 minute more. Notice we are cooking the vegetables for a very short period of time. I want them to retain their crunch while just being heated through.
11Mix in the chicken and remove to a plate.
12Drain the pasta.
13Add the pasta to the hot pan. Cook for 30 seconds to 1 minute.
14Add back the already prepared ingredients.
15Mix well using your spatula or a set of tongs.
16Serve on either a plate or in a bowl.
PER SERVING *
|Calories210Calories from Fat25|
|% DAILY VALUE*|
|Calories from Fat25|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.