Honey Miso Noodles

• servings: 6 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

3 tbsp honey

2 tbsp soy sauce (gluten free if needed)

3 tbsp red miso paste

¼ cup chicken broth

1½ tbsp rice vinegar

12 oz lo mein noodles (spaghetti noodles work too, gluten free if needed)

1 medium sweet onion

5 medium carrots

2 medium zucchini

3 green onions

1 tbsp minced garlic

2½ lbs boneless skinless chicken thighs

1 tsp garlic powder

1½ tbsp olive oil

1 tbsp sesame seeds (optional for garnish)

salt and pepper to taste

Directions

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.

Nutrition

• Calories: 565 kcal
• Total Fat: 17 g
• Total Carbohydrate: 66 g
• Protein: 36 g