Miso Marinated Chicken with Buckwheat Udon
By: Chris Manteria
Published: Saturday, June 9, 2012 - 5:08am

Ingredients




1 lb chicken breast cubed and marinated
8 oz whole wheat soba noodles
1/2 onion chopped
1 orange bell pepper chopped
2 cups shredded purple cabbage
1 clove garlic chopped
1 thumb ginger grated
2 tsp sesame oil
Salt and Pepper to taste
Marinade Ingredients
1 Tbsp miso paste
1/4 C rice vinegar
1 Tbsp honey
Directions

Preparation

1 Add miso paste, rice vinegar and honey to a bowl. Whisk to combine. 2 Add the chicken and toss to coat. Use your fingers. They are the best tools you have. 3 Cover with plastic wrap and put in the refrigerator. Let marinade at least 6 hours, overnight is even better. 4 Boil a pot of water. Cook the Soba noodles as per the directions on the package. 5 While the noodles are cooking heat sesame oil over medium heat. 6 Using a slotted spoon or tongs place the chicken into the hot pan. 7 Brown the chicken then remove with a slotted spoon to a paper towel lined plate to drain. 8 Add garlic and ginger to the pan. Cook for 30 seconds to 1 minute to just heat. 9 Next add the pepper and onion. Stir to mix with garlic and ginger and cook for 2-3 minutes to heat up. 10 Add 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. 11 Mix in the chicken and remove to a plate. 12 Drain the pasta. 13 Add the pasta to the hot pan. Cook for 30 seconds to 1 minute. 14 Add back the already prepared ingredients. 15 Mix well using your spatula or a set of tongs. 16 Serve on either a plate or in a bowl.

About

Every once in a while I get on a kick to eat a bit healthier. This meal certainly qualifies. A light stir fry using small amounts of sesame oil, whole wheat soba noodles and miso marinated chicken with vegetables packs quite a flavorful punch.