The miso provides a savoury, umami flavour that complements the sweet honey and charred chicken and brussels sprouts. Perfectly paired with soba noodles that are coated in a fresh, tangy dressing spiked with ginger, chilli and lots of fresh coriander.
This Week
2 Dec - 8 Dec
Soba Noodles with Miso, Honey Chicken and Brussel Sprouts
- Under 1 hour
- 4
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Meal Prep Guide
Make the marinade for the miso chicken. (Store in an airtight container in the fridge).
Ingredients:
- 1 Tbsp honey
- 1 Tbsp miso paste
- 1 Tbsp tamari
- 2 cloves of garlic (crushed)
- 1 Tbsp ginger (grated)
Method:
- Combine all of the ingredients in a small container, mix well to combine.
Pre-chop the brussels sprouts. (Store in an airtight container in the fridge).
- Trim the ends of 1 bag (400g) of brussels sprouts and cut into quarters.
Make the dressing for the soba noodles. (Store in an airtight container in the fridge).
Ingredients:
- 1 lime (juice and zest)
- 2 Tbsp rice wine vinegar
- 2 Tbsp fish sauce
- 1 Tbsp sesame oil
- 1 cup coriander (finely chopped)
- 1 red chilli (finely chopped)
- 2 Tbsp ginger (grated)
Method:
- Combine all of the ingredients in a small glass jar and shake well to combine.
Tips
Tips
- Once the soba noodles have cooked, drain and rinse under cold water. This removes the excess starch and prevents them from going gluggy and sticking together.
- This recipe works with any miso paste but our favourite is this one from Urban Hippie.
Shortcuts
Protein
- For a vegetarian option swap out the chicken thighs for 300g of extra-firm tofu, cut into bite-sized cubes. Cook the tofu in the same marinade for 20-30 minutes until golden brown.
Vegetables
- You can swap out the brussels sprouts for broccoli (cut into small florets).
- For a lighter option, use half the amount of noodles and double the amount of brussels sprouts or do a combination of brussels and broccoli.
Other
- Swap out the soba noodles for rice noodles or egg noodles.
- If you’re dairy-free you can swap out the butter for coconut oil or olive oil.
Ingredients
Miso chicken
- 450g chicken thighs
- 1 Tbsp honey
- 1 Tbsp miso paste
- 1 Tbsp tamari
- 2 cloves of garlic (crushed)
- 1 Tbsp ginger (grated)
Miso, honey brussels sprouts
- 400g brussels sprouts (ends trimmed and cut into quarters)
- 1-2 Tbsp butter
- 1 Tbsp miso paste
- 2 tsp honey or maple syrup
Soba noodles
- 240g soba noodles
Dressing
- 1 lime (juice and zest)
- 2 Tbsp rice wine vinegar
- 2 Tbsp fish sauce
- 1 Tbsp sesame oil
- 1 cup coriander (finely chopped)
- 1 red chilli (finely chopped)
- 2 Tbsp ginger (grated)
Garnish
- 3 Tbsp pumpkin seeds (toasted)
Method
- Preheat the oven to 200 degrees, fan bake.
- In a medium-sized bowl combine the miso paste, honey, tamari, garlic and ginger. Add the chicken thighs and mix well.
- Place onto a baking tray and cook for 35 minutes, flipping halfway, the chicken should be golden brown once cooked.
- While the chicken is cooking, prepare the brussels sprouts. Melt the butter in a small saucepan over low heat, add the miso and honey; mix well to fully combine.
- In a large baking tray add the brussels sprouts, then drizzle over the miso sauce. Toss well to make sure the brussels sprouts are well coated in the sauce. Place into the oven and roast for 15-20 minutes until cooked through and charred in places.
- While the chicken and brussels are cooking you can prepare everything else. Cook the soba noodles as per the packet instructions.
- While the noodles are cooking, make the dressing. Combine all of the ingredients in a small glass jar and shake well to combine. Once the noodles have cooked, drain and rinse under cold water before pouring over the dressing.
- Once the chicken has cooked, slice it into bite-sized pieces. Add the chicken and brussels sprouts to the noodles and toss well, top with the toasted pumpkin seeds and enjoy!
Variations
Protein
- For a vegetarian option swap out the chicken thighs for 300g of extra-firm tofu, cut into bite-sized cubes. Cook the tofu in the same marinade for 20-30 minutes until golden brown.
Vegetables
- You can swap out the brussels sprouts for broccoli (cut into small florets).
- For a lighter option, use half the amount of noodles and double the amount of brussels sprouts or do a combination of brussels and broccoli.
Other
- Swap out the soba noodles for rice noodles or egg noodles.
- If you’re dairy-free you can swap out the butter for coconut oil or olive oil.
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