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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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.
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
Energy | 1,360kJ/ 323kcals |
|---|---|
Fat | 7.2g |
Saturated Fat | 1.6g |
Carbohydrates | 35g |
Sugars | 9.4g |
Fibre | 8.9g |
Protein | 25g |
Salt | 1.4g |
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