Something a little different for me at least, I’ve read about miso marinated chicken so I thought I’d give it a go.
- 2 Skin-on Boneless Chicken Thighs
- 1 Sachet Miso Soup Paste
- ½ tsp Ginger Powder
- ½ tsp Garlic Powder
- ½ tsp Cayenne Pepper Powder
- 45ml Soy Sauce
- 1 Nest Noodles
- 30g Mangetout
- 70g Beansprouts
- 1 Red Chilli
- 4 Spring Onions
Start off with the chicken and the marinade. Mix together the miso paste, ginger, cayenne and garlic powder and then brush onto both sides of the chicken and leave to marinade for around half an hour.
Fry the chicken skin side down for about a minute then turn and cook for a further 4 minutes. Once done, leave to rest.
For the noodles, zap them in the microwave in a bowl of hot water for 3 minutes and leave to one side. Thinly slice the mangetout, spring onions and chilli thinly and stir fry with the beansprouts. Add the noodles and finally the soy sauce, mix it all together and serve with the chicken on top.