stir-fried miso chicken with buckwheat noodles

The crazy pace that I keep at work means that I compromise on my meals a fair bit. So whenever I get a day off, I like to take to the kitchen. It’s my way of de-stressing as well as gaining back a sense of control in my diet, and by extension, a little of my health. 

All that said, I’m not one to spend endless hours in the kitchen. If you had read my earlier post you’ll know why. 🤗 Hitting my kitchen on this day off, I decided to try incorporating miso into a really quick and easy stir-fry recipe. Here’s the how to: 

Ingredients 

  • 125g skinless chicken breast fillets, sliced 
  • 3 stalks of celery, sliced 
  • 1 red pepper, de-seeded and sliced 
  • 1 serving of buckwheat noodles 
  • 3 tablespoons of low sodium white miso 
  • 2 tablespoons of rice vinegar 
  • 1 tablespoon of mirin
  • 1/4 cup low sodium chicken broth 
  • Fresh ginger, finely sliced/chopped 
  • Garlic, finely sliced/chopped
  • Salt and pepper to season 
  • Olive oil


For chicken marinade (optional)

  • Sake
  • Rice vinegar 
  • Mirin
  • Sesame oil
  • Salt and pepper



Method

  1. Marinate the chicken slices in some salt, pepper, sesame oil, mirin, and sake. Set aside. 
  2. Combine miso, chicken broth, rice vinegar, mirin and ginger in a small bowl. Set aside. 
  3. Then prep the red pepper, celery and garlic. 
  4. Put approximately 1 cup of water with a dash of oil in a pot to boil. Once boiling, add the buckwheat noodle in to cook until just al dente. Drain all liquid and run it quickly under the tap. 
  5. Heat oil in a large non-stick pan over medium-high heat. Add chicken in and cook for approximately 3 to 4 minutes, or until slightly brown. Then transfer to a plate while leaving some of the marinade in the pan. 
  6. Throw in the garlic and celery with a bit of water. Let cook for approximately 4 to 5 minutes until tender-crisp. 
  7. Stir in red peppers, chicken and miso mixture. Cook until sauce is thickened. 
  8. Add in the noodles, toss gently until everything is evenly coated in the miso sauce. 
  9. Enjoy! 

There really is something oddly pampering about being able to select the ingredients and cook method for my meal. Then of course, there is that confidence in the knowledge that what I’m consuming has health in mind; followed by the satisfaction of actually having had something that is as delicious as it is nutritious. 

If you’re going to give this recipe a try, do let me know your thoughts on it! ☺️ I hope you’ll enjoy it as much as I did. 

xoxo 

Belle. 

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