Poached chicken, udon noodles, fresh crunchy mange tout and green beans covered in miso, soy, ginger and mirin sauce. That says it all. A spankingly good Japanese salad that leaves you licking the bowl.
These flavours don’t have to be applied just to hot food and stir-fry’s, they make brilliant dressings for salads and cold noodle, meat and seafood based dishes. Try experimenting with your recipes, add some grated carrot, celery, glass noodles, prawns, shredded beef or pork – the miso, soy, mirin and ginger combination makes everything taste good.
Poached Chicken Udon Miso Salad
200g udon noodles
450gm chicken fillets
1 litre chicken stock
6 spring onions, cut into 2 inch pieces and halved lengthways
200g green beans, trimmed and sliced
200g mange tout
1/4 cup mint leaves
1/4 cup coriander leaves
4 tbsp mirin
1 tbsp light soy sauce
2 tsp miso paste
1 tbsp sesame oil
2 tsp minced ginger
1. Mix all ingredients for dressing together and whisk with a fork. Set aside.
2. Boil a large pan of water and cook udon noodles for approx. 7 minutes. They should be soft but still have a little bite. Drain and set aside.
3. Place chicken breast fillets in stock and bring to the boil, then immediately turn to simmer, cover and cook for 15 – 20 minutes until cooked through.
4. Blanch mange tout, beans and spring onions in boiling water for 10 seconds. Drain and submerge into a bowl of cold water with a few ice cubes to stop the cooking process.
5. Shred chicken into bite size pieces. In a large bowl combine udon noodles, chicken, mange tout, beans, spring onions, mint, coriander and dressing, toss together and serve.