Miso Chicken Noodle Salad

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Rich with an umami dressing and packed with crunchy vegetables, this cold noodle salad is topped with chicken thighs marinated in soy, miso and honey, then roasted or barbecued until caramelised. It’s an ideal dinner for warmer nights, and the fresh vegetables can be adapted to whatever you have on hand in the fridge.
Main Course
4
20 mins
35 mins
55 mins
Main Course
4
20 mins
35 mins
55 mins

Ingredients

Marinade

\2 tablespoons of miso paste
\1 tablespoon of soy sauce
\1 tablespoon of liquid honey
\2 teaspoons of sesame oil
\1 tablespoon of oil

Salad

\600 grams of chicken thighs, boneless and skinless
\250 grams of soba noodles
\½ telegraph cucumber, thinly sliced
\1 red capsicum, core removed and sliced
\2 carrots, medium, grated
\1 avocado, firm, cut into cubes
\2 spring onions, thinly sliced
\sesame seeds, toasted, to garnish

Dressing

\2 tablespoons of miso paste
\3 tablespoons of mayonnaise
\2 teaspoons of liquid honey
\1 teaspoon of sesame oil
\2 tablespoons of water

Instructions

  1. To make the marinade, add the miso paste, soy sauce, honey, sesame oil and oil to the bowl you’ll use to marinate the chicken. Whisk until smooth. Add the chicken thighs and toss until well coated. Marinate for 30 minutes, or for up to 24 hours for a richer flavour.
  2. Preheat the oven to 200°C or heat the barbecue. If using the oven, cook the chicken for 30 minutes, turning once. If using the barbecue, cook the chicken over indirect heat until well browned and its internal temperature reaches 75°C. Leave to rest for 5 minutes before slicing.
  3. While the chicken cooks, make the salad dressing. Combine the miso paste, mayonnaise, honey, sesame oil and water, then whisk until smooth.
  4. Cook the soba noodles in boiling water according to the packet’s directions. Drain and then run under cold water really well to rinse off excess starch and prevent the noodles becoming gluggy. Drain again.
  5. Place the noodles in a large bowl for mixing. Add the cucumber, carrot, capsicum, avocado and spring onion. Add the dressing and toss together carefully.
  6. Divide between 4 bowls and top with the sliced chicken. Garnish with toasted sesame seeds.

Notes

Contains gluten and egg.

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