Honey Miso Noodles
For the Sauce
- 3 tbsp (60 g) honey
- 2 tbsp (30 g) soy sauce gluten free if needed
- 3 tbsp (45 g) red miso paste
- ¼ cup (60 g) chicken broth
- 1½ tbsp (23 g) rice vinegar
For the Chicken and Noodles
- 12 oz (336 g) lo mein noodles spaghetti noodles work too, gluten free if needed
- 1 medium (200 g) sweet onion
- 5 medium (300 g) carrots
- 2 medium (300 g) zucchini
- 3 (15 g) green onions
- 1 tbsp (15 g) minced garlic
- 2½ lbs (1135 g) boneless skinless chicken thighs
- 1 tsp (3 g) garlic powder
- 1½ tbsp (23 g) olive oil
- 1 tbsp (6 g) sesame seeds optional for garnish
- salt and pepper to taste
- To make the best use of your time, read through the entire recipe before you start and cook things like the noodles and chicken simultaneously to make things move faster.
For the Sauce
- Combine the honey, soy sauce, miso paste, rice vinegar, and chicken broth together. Stir to combine and dissolve the miso paste.
For the Chicken
- Preheat your oven to 425°F.
- In a large bowl, add your chicken and season lightly with salt and pepper. Add in 1 tsp of garlic powder, 1 tsp of oil, and 1/4 of the sauce mixture you just made. Toss it around to evenly distribute.
- Place the chicken onto a large sheet pan smooth side down. Bake for 8-10 minutes on the top rack.
- After 10 minutes, turn the oven to broil and cook for 4-5 minutes to encourage the chicken to brown. Watch it carefully as it will be prone to burning under the broiler. Sometimes it helps to leave the oven door cracked open a bit.
- Once the chicken has browned and developed some color, pull it out of the oven and allow it to rest for at least 10 minutes. Temp it and make sure it is at 165°F to ensure it is done.
- Cut the chicken into small bite sized pieces.
For the Noodles
- Prepare your noodles according to the packaging. Once they have finished cooking, rinse and store them with cold water to stop the cooking process. Keep them in the cold water until you are ready to use them. Drain the water away when you're ready.
For the Vegetables
- Wash and cut all of your vegetables. Cut the onion into thin slices and the zucchini into a julienne (thin strips). Using a vegetable peeler, go down the length of the carrot to create thin ribbons. Rougly chop the ribbons in smaller pieces with a knife. (You can use the matchstick carrots from the store to save time)
- In a large skillet add a bit of oil over medium high heat. Add in the onions and season lightly with salt. Cook for a couple of minutes until they have begun to brown.
- Make room in the center of the pan and add more oil if needed. Add the zucchini and allow it to cook down and brown a bit.
- Make room in the center of the pan again and add the carrots and garlic. Cook for a couple of more minutes to soften up the vegetables a bit.
For the Noodles
- In a large bowl, add the noodles, chicken, vegetables, and the remaining sauce you made. Stir to combine and season with salt and pepper to taste.
- This recipe makes 6 servings. Divide your ingredients evenly into 6 containers. Top each dish with chopped green onions and sesame seeds.
The information in the following table are estimates for the total nutrition of the recipe, as written. If you follow the recipe listed above, as written, you can use these tables to determine the nutrition information if you wanted to split the recipe, as written, into more or less servings than what is originally listed. If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.