Honey Miso Noodles

Honey Miso Noodles with chicken and vegetables

Honey Miso Noodles

Honey Miso Noodles made with chicken thighs, vegetables, and a sauce from red miso paste, soy sauce, honey, and chicken broth. These noodles are have a nice balance of savory and sweet from the umami in the miso paste and sweetness from the honey.
PREP TIME
15 Minutes
COOK TIME
30 Minutes

Per Serving – Makes 6

565 Calories

64g C | 34g P | 17g F

How to Make Honey Miso Noodles

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Honey Miso Noodles with chicken and vegetables

Honey Miso Noodles

4.53 from 40 votes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings

Nutrition

Calories: 565kcal | Carbohydrates: 66g | Protein: 36g | Fat: 17g
Honey Miso Noodles made with chicken thighs, vegetables, and a sauce from red miso paste, soy sauce, honey, and chicken broth. These noodles are have a nice balance of savory and sweet from the umami in the miso paste and sweetness from the honey.
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Ingredients

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
  • tbsp (23 g) rice vinegar

For the Chicken and Noodles

Instructions

  • 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.

Plating

  • This recipe makes 6 servings. Divide your ingredients evenly into 6 containers. Top each dish with chopped green onions and sesame seeds.

Video

Course: Main Dish
Cuisine: Asian, meal prep
Keyword: chicken, free, gluten free, meal prep



NUTRITION INFO

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.

Servings
Carbs
394.6g
Protein
218.5g
Fat
104.5g
Calories
3392.9 cals

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This Post Has 19 Comments

  1. Adam Hosier

    any substitutions for the red miso paste? mainly is there other miso that isn’t spicy?

    1. Josh Cortis

      Red miso paste shouldn’t be spicy, it is just fermented longer

    2. Kaylie Bonk

      I substituted mine with instant miso soup mix and it came out just fine.

  2. Pam

    Hey Josh, can I freeze these? 🙂

    1. Josh Cortis

      I don’t personally freeze any meals so I can’t say for sure as I have never tested it

  3. Luis

    would be nice a video of this recipe!!

  4. Aldo

    5 stars
    I Just made it and its amazing !!

  5. Adam Hosier

    where do you buy red miso paste? couldn’t find it at walmart and Amazon was confusing. lol!

  6. Ave

    1 star
    Definitely not a fan of this recipe. I’ve liked quite a few others but this one has not turned out anything but watery and fine at best. I’m not sure if it is because I use Chinese noodles used for lo mein and not spaghetti. Without some small addition of cornstarch and additional cooking it is just not coming out well when following the instructions and measurements.

    1. Bridget

      5 stars
      Don’t cook the sauce. This was delicious.

  7. herb58

    4 stars
    I followed the recipe exactly, except for the miso part where I used more of the regular miso (x1.5?) instead of the red miso.

    It’s nice, although a bit sweeter than I prefer from a meal. I think I’ll make a totally savory sauce instead of this sweet-savory one next time. Thanks for the recipe!

    1. herb58

      5 stars
      Actually nvm, 5 stars. I added some crushed red pepper flakes to tamp down the sweetness and it was great. I’ll make this again sometime!

  8. STEVEN WHITTAKER

    5 stars
    This was great, very tasty, used some veg i don’t normally cook with, and was made whilst i made a batch of the breakfast burritos.
    Bit more complicated than i’m used to, but a great addition to my recipe collection

  9. Harry Vass

    Can you make it so all of your recipes can be added to the recipe collection for members? Some recipes I can only add to Pinterest and not my recipe collection on this site.

  10. Anders Bergqvist

    5 stars
    Sometimes I replace the chicken with cod. Not optimal but it works.

  11. Kaylie Bonk

    5 stars
    I absolutely loved this recipe. I did use lo mein noodles instead of spaghetti lol.
    It didn’t dry out. I also had to opt for using my instant miso soup mix because the red miso was not available in my area.
    It worked out just fine. I think the next time I make this, I will take an above user’s advice and add a bit of red chili peppers to the mix for a kick and I will also double up on the green onion, which won’t hurt the macros much at all. I was surprised how well the veggies did eventually cook down. Girl math is thinking 300g of veggies can fit in a regular bowl while prepping, and they did not haha.

  12. Tom Conroy

    1 star
    I only had access to miso paste (not red miso paste), so not sure how much of a difference that makes, but me and my partner weren’t fans of this dish unfortunately. Unclear if it should be consumed heated or cooled. We tried both and just couldn’t get a good flavor or texture out of it. I used chinese lo mein noodles for what it’s worth.

4.53 from 40 votes (31 ratings without comment)

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