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Honey Miso Noodles

Remarks

Josh Cortis says to read through the instructions first before actually cooking the dish because having things like noodles and chicken cooking simultaneously speeds up the entire recipe.

The sauce has to be made first, but the chicken and noodles can start cooking together, and the vegetables can be prepared while the chicken and noodles are cooking.

Ingredients

Main dish

  • 12oz (336g) pasta noodles: lo mein is authentic, but angel hair or traditional spaghetti works just fine
  • 1 sweet onion
  • 5 carrots
  • 2 zucchini
  • 3 spring/green onions
  • 1 tbsp minced garlic
  • 2.5 lbs (1135g) chicken thighs
  • 1 tsp garlic powder
  • 1.5 tbsp olive oil
  • 1 tbsp sesame seeds
  • Salt
  • Pepper

Sauce

  • 3 tbsp honey
  • 2 tbsp soy sauce or substitute
  • 3 tbsp red miso paste
  • 1/4 cup chicken broth
  • 1.5 tbsp rice vinegar

Order of Operations

Preheat your oven to 425 Fahrenheit.

Sauce

Combine the honey, soy sauce, miso paste, rice vinegar, and chicken broth together in a small bowl. It should be combined to the point that the miso paste dissolves.

Chicken

  1. In a large bowl, add your chicken and season with salt, pepper, the garlic powder, 1 tbsp of the oil, and 1/4 of the sauce mixture. Toss around to distribute.
  2. Place the chicken onto a baking sheet, smooth side down, and bake for 8-10 minutes.
  3. After 10 minutes, turn the oven up from 425 to your oven's Broil setting and cook for 4-5 minutes to brown the chicken. Watch carefully to avoid burning.
  4. Once browned but not burnt, remove from oven and let it rest for at least 10 minutes. Make sure the internal temperature is 165 Fahrenheit to ensure doneness.
  5. After the chicken has rested, cut into small bite-sized pieces.

Noodles

Prepare according to instructions on packaging. Once cooked, rinse and store noodles in a bowl with cold water to stop the cooking process. Keep the noodles in the cold water and drain water when ready to use.

Vegetables

  1. Wash and cut all vegetables.
  2. Cut onion into thin slices.
  3. Julienne the zucchini (thin strips, using a mandolin helps).
  4. Julienne the carrot (mandolin or regular vegetable peeler).
  5. Cut the julienne strips in half.
  6. Bring a large pan with the rest of the oil to heat, then add the zucchini and let it cook down a bit, then add the onions and let them cook down. Similarly with the carrots and garlic but add these two simultaneously. Mix together and let cook until done.

Bring it all together

  1. Drain the noodles
  2. Add the noodles, chicken, vegetables, and remaining sauce to a large bowl
  3. Add some initial salt and pepper
  4. Stir to combine
  5. Add further salt or pepper to taste

 

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