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Serves
US | Metric
Ingredients
Miso chicken
  • 4 Chicken breasts
  • 3 tbsps Miso paste
  • 4 tbsps Mirin
  • 2 tbsps Honey
  • 3 tbsps Soy sauce
  • 2 tsps Ginger paste
  • 2 tsps Garlic paste
  • 1 tbsp Chinese rice wine
Chilli oil
  • 2 tsps Chilli flakes
  • 2 tsps Gochugaru
  • 1 tsp Paprika
  • 5 Cloves black garlic sliced
  • 200 ml Olive oil
To serve
  • 4 Portions of fine egg noodles
  • 4 Spring onions sliced
  • 4 Fried duck eggs
  • 3 Red chillies sliced
Miso Chicken Noodles Miso Chicken Noodles
Miso Chicken Noodles

A bowl full to the max with umami flavour!

Prep 45 minutes
Total 12 hours 45 minutes

The night before or at least 2 hours before, marinade the chicken. Simply mix all the ingredients together add the chicken, cover and leave in the fridge.


I would also make your chilli oil beforehand as this will need time to cool. Again, pretty simple... heat the olive oil in a pan until it reaches 180℃. Add the other ingredients to a heatproof bowl and pour over the oil. It will fizz and crackle and fill your kitchen with the nicest smell! Set this aside to cool.


To cook the chicken, place on a foil lined baking tray, spoon over some more marinade, set aside the remainder and then cook under a high heat grill until slightly charred on the top then turn on off the grill and turn on the oven (or transfer to oven) on 180℃ for a further 15 to 20 minutes. This process means you get that nice charred look and a nicely cooked through chicken.


While your chicken is cooking, prep your garnish and cook your noodles. Make sure you've cooked these first if using dried/instant. Heat a large frying pan or wok and add the red chilli and the leftover marinade. Get that bubbling away then throw in your noodles. Plate these up, slice the chicken and place on top along with the spring onions and fried duck egg then generously spoon over the chilli oil.

Miso Chicken Noodles Miso Chicken Noodles
Miso Chicken Noodles

A bowl full to the max with umami flavour!

favorite
print
like
Prep 45 minutes
Total 12 hours 45 minutes
Serves
US | Metric
Ingredients
Miso chicken
  • 4 Chicken breasts
  • 3 tbsps Miso paste
  • 4 tbsps Mirin
  • 2 tbsps Honey
  • 3 tbsps Soy sauce
  • 2 tsps Ginger paste
  • 2 tsps Garlic paste
  • 1 tbsp Chinese rice wine
Chilli oil
  • 2 tsps Chilli flakes
  • 2 tsps Gochugaru
  • 1 tsp Paprika
  • 5 Cloves black garlic sliced
  • 200 ml Olive oil
To serve
  • 4 Portions of fine egg noodles
  • 4 Spring onions sliced
  • 4 Fried duck eggs
  • 3 Red chillies sliced

The night before or at least 2 hours before, marinade the chicken. Simply mix all the ingredients together add the chicken, cover and leave in the fridge.


I would also make your chilli oil beforehand as this will need time to cool. Again, pretty simple... heat the olive oil in a pan until it reaches 180℃. Add the other ingredients to a heatproof bowl and pour over the oil. It will fizz and crackle and fill your kitchen with the nicest smell! Set this aside to cool.


To cook the chicken, place on a foil lined baking tray, spoon over some more marinade, set aside the remainder and then cook under a high heat grill until slightly charred on the top then turn on off the grill and turn on the oven (or transfer to oven) on 180℃ for a further 15 to 20 minutes. This process means you get that nice charred look and a nicely cooked through chicken.


While your chicken is cooking, prep your garnish and cook your noodles. Make sure you've cooked these first if using dried/instant. Heat a large frying pan or wok and add the red chilli and the leftover marinade. Get that bubbling away then throw in your noodles. Plate these up, slice the chicken and place on top along with the spring onions and fried duck egg then generously spoon over the chilli oil.