Miso Chicken With Soba Noodle Salad
April 11, 2021
"From our Sunday newspaper The Sunday Times. Marinating times are not included in Prep or Cook times."
- Serving Size: 1 (691.4 g)
- Calories 1322.5
- Total Fat - 91.2 g
- Saturated Fat - 49.2 g
- Cholesterol - 195.2 mg
- Sodium - 1515.9 mg
- Total Carbohydrate - 113 g
- Dietary Fiber - 18 g
- Sugars - 22.8 g
- Protein - 29.1 g
- Calcium - 342.4 mg
- Iron - 8 mg
- Vitamin C - 311.8 mg
- Thiamin - 0.9 mg
To make the marinade, whisk together all the ingredients in a jug.
Place chicken in a large glass or ceramic dish and our over marinade and turn to coat and set aside at room temperature for 1 hour to marinate.
Preheat an enclosed grill/barbecue on medium-low and line a baking dish with baking paper.
Remove chicken from marinade, reserving marinade and drizzle chicken with olive oil and season and grill/barbecue, skin-side up, for 10 minutes and then turn and grill/barbecue, skin-side down, for 6 minutes and now transfer chicken, skin-side up, to prepared dish and reduce heat to low and place dish on grill/barbecue and cook, with hood closed, for 10 minutes and using a pastry brush to lightly baste with reserved marinade and cook, covered, for a further 15 minutes or until cooked through and then set aside, covered, for 10 minutes to rest and then quarter the chicken.
Meanwhile, to make salad, cook noodles in a large saucepan of boiling water following packet directions, adding edamame in last minute of cooking and then drain and refresh under cold running water and drain.
Combine the noodles, edamame, carrot and shallot in a large serving dish.
Place sesame seeds in a mortar and pound with a pestle until lightly crushed and then add the tamari, mirin, vinegar and sesame oil to mortar and stir to combine. Arrange chicken on top of salad and pour over dressing to serve.
Tips & Variations
No special items needed.