A refreshing bowl of soba noodles topped with miso-poached chicken, crisp snow peas and a tangy lemon soy sauce.
Ingredients
- 80 g White miso
- 450 g Boneless skinless chicken breasts
- 450 g Snow peas
- 250 g Soba noodles
- 15 g Granulated sugar
- 80 ml Fresh lemon juice
- 45 ml Reduced-sodium soy sauce (or tamari)
- 4 pieces Green onions (scallions)
- 1 filet Toasted sesame oil
Method
- Whisk the miso with water in a medium saucepan until completely dissolved.
- Arrange the chicken breasts in a single layer in the saucepan and add enough water to cover.
- Bring to a boil over medium-high heat, then immediately remove the pan from the heat. Flip the chicken breasts and cover. Let rest until the internal temperature reaches 71 °C (about 15 to 20 minutes).
- Transfer the chicken to a cutting board and reserve the poaching liquid. Let the chicken cool, then slice it into pieces about 1 cm thick.
- Blanch the snow peas in a pot of boiling water for about 30 seconds, until bright green. Immediately shock them in an ice water bath, then drain.
- Cook the soba noodles in the same pot according to the package directions. Drain and rinse under cold water.
- Strain the reserved poaching liquid into a large bowl. Measure out a cup to make the sauce (see prepared component). The rest can be saved for another use.
- Slice the cooled snow peas in half on the bias.
- Divide the noodles, chicken and snow peas among the bowls. Pour about 60 ml of sauce into each bowl.
- Garnish with sliced green onions and a drizzle of toasted sesame oil. Add a few ice cubes to each bowl before serving.
Nutrition
Per serving
- Energy
- 453.7 kcal
- Protein
- 38.57 g
- Carbohydrate
- 59.16 g
- Fat
- 5.03 g
- Fibre
- 6.17 g
- Calcium
- 63.98 mg
- Iron
- 3 mg
- Magnesium
- 47.28 mg