Chicken, edamame with noodles and miso dressing
for 4 people
Edamame beans, with their vibrant green colour and unique texture, are hot on menus at the moment. They are delicious as a crostini topping, crushed with olive oil, lemon juice and black pepper. Here they become part of a simple salad with chicken, vegetables and a tasty miso dressing. Miso will last in your fridge for months; it’s perfect to pull out for a dressing, a glaze, or to make a substantial soup. If you don’t have soy milk, another milk will be just fine. Toss everything together and serve.
Chicken
| 2 Tbsp | Oil |
| 3 cups | Vegetables, carrots, peppers, cauliflower (Main) |
| 400 g | Chicken breasts, sliced and pan fried |
| 2 cups | Edamame beans |
| 1 cup | Fresh coriander |
| 200 g | Glass noodles, soaked and drained (Main) |
Dressing
| ¼ cup | Miso paste |
| ⅓ cup | Soy milk |
| 2 Tbsp | Honey |
| 1 Tbsp | Lemon juice |
| ½ | Spring onions, chopped finely |
| ¼ cup | Coriander |
Directions
- Preheat an oven to 180C.
- Pour oil into a baking dish, add vegetables and bake for 20 minutes, or until cooked and lightly browned. Remove and cool.
- To make the dressing, place miso, soy, honey lemon, spring onion and coriander leaves in a blender and blitz until well combined.
- Place vegetables, chicken, edamame, coriander and noodles in a large bowl. Grind over some pepper then stir the dressing through.
- Serve in bowls, scattered with a few extra coriander leaves.