Ginger Miso Chicken with Chasoba
SERVES: 2 DIFFICULTY: Easy COOKING TIME: 25 minutes
Colour from the chilli and beans and from the dainty green of the Chasoba noodles. Scrumptious for the eyes as well as the taste buds.
200g Hakubaku Organic Chasoba noodles
2 small chicken breasts, thinly sliced
1 red onion, finely diced
2 tbsp ginger, minced
1 tspn chilli paste (or chopped chilli)
1/2 tspn sesame oil
2 tbsp sake
1.5 tbsp white miso paste
4 tbsp soy sauce
1 scallion, chopped roughly
1/4 cup long beans, chopped
2 cups dashi or chicken stock
pepper to taste
1. Combine onion, ginger, miso, oil, chilli, soy sauce, sake and scallions in pan and cook on high heat until onions are soft.
2. Add chicken and dashi and reduce heat a little. Cover with lid and let simmer until chicken is cooked through.
3. Add green beans.
4. Fill serving bowls with already cooked Chasoba noodles. Top with beans and chicken and ladle on remaining stock.
5. Serve with a topping of pepper and/ or pickled ginger.