Wholewheat noodles with miso & honey-glazed chicken

Name: Wholewheat noodles with miso & honey-glazed chicken
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 4 tsp Cooks' Ingredients White Miso; 1 tbsp clear honey; 1 tsp essential Dijon Mustard; 4 Essential British Chicken Thigh Fillets, halved; 300 g spring greens, thick stalks removed; 150 g Sharwood's Wholewheat Noodles; 500 ml Cooks' Ingredients chicken stock; 100 g frozen Essential Petits Pois; 4 tsp Japanese rice vinegar

Light and mildly sweet white miso is combined with honey for a glaze that gives the chicken a rich, golden colour – and plenty of flavour.

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Low in saturated fat1 of your 5 a day

Serves4
CourseMain meal
Prepare20 mins
Cook20 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

4 tsp Cooks' Ingredients White Miso
1 tbsp clear honey
1 tsp essential Dijon Mustard
4 Essential British Chicken Thigh Fillets, halved
300g spring greens, thick stalks removed
150g Sharwood's Wholewheat Noodles
500ml Cooks' Ingredients chicken stock
100g frozen Essential Petits Pois
4 tsp Japanese rice vinegar

Preheat the oven to 200°C, gas mark 6. Combine half the miso with the honey, mustard and 2 tsp water in a small bowl. Place the chicken thighs between two sheets of baking parchment and bash lightly with a rolling pin to flatten.
Lift off the top sheet of parchment, brush both sides of the chicken with the miso glaze and slide the chicken and base parchment onto a baking sheet. Bake for 20 minutes until the glaze is turning deep golden and the chicken is thoroughly cooked with no pink meat and its juices run clear.
Blend the remaining miso with 2 tbsp hot water in a small bowl. Roll up the spring green leaves and shred as finely as possible. Cook the noodles in boiling water for 3-4 minutes until just softened.
Bring the chicken stock to the boil in a separate pan. Add the shredded greens and peas to the stock, and cook for 3-4 minutes. Drain the noodles and add to the vegetables with the miso liquid and rice vinegar. Heat through briefly. Transfer to shallow bowls and serve topped with the sliced chicken.

Cook’s tip

Miso is a very useful store-cupboard ingredient, adding a deeply savoury flavour to soups, stews, sauces, dressings and marinades. Use towards the end of cooking when you feel a dish needs a little lift.

Typical values per serving when made using specific products in recipe