Miso chicken and soba noodle stir fry – a quick and healthy weeknight meal
Oh January. The month we are all trying to be resolute, eat more healthfully, and get our butts in gear.
The month when we just want to spoon cake into our faces from the warm safety of our couch, and stare out the window at the harsh, frozen tundra.
No? Is it just me?
Yes, the world will thaw again, and we won’t want to hide behind behemoth sweaters, and the vapors of hot chocolate.
But that doesn’t make me want to eat a salad after shivering through an icy dog walk.
This miso chicken and soba noodle stir fry recipe I wrote for The Boston Globe, with it’s tender-crisp greens, and nourishing soba noodles, is a fabulous, healthy alternative.
It’s filled with protein, and fiber, and freshness.
It’s packed with umami flavor, kissed with sweet miso, and has a little hit of Sriracha, which warms you from within.
Thank all that is holy, the threat of Sriracha-pocolypse has passed.
Bring the bottle to the table, for those who want to turn up the heat.
Happy healthy eating!
Also, serve this with cold Japanese beer.
If you are into that kind of thing.
Miso chicken and soba noodle stir fry
1 clove garlic, chopped
1 inch piece of fresh ginger root, peeled and chopped
2 tablespoons white miso paste
2 tablespoons honey
1/4 cup unseasoned rice wine vinegar
3 tablespoons soy sauce
1 teaspoon sriracha sauce
1 teaspoon cornstarch
1/2 cup sunflower seed oil or other neutral flavored oil
salt and pepper to taste
1 teaspoon sesame oil (for noodles)
1 tablespoon sunflower seed oil
1 8-ounce package dried soba noodles
1 tablespoon sunflower seed or other neutral oil
1 pound boneless, skinless chicken thighs
1 pound bok choy, chopped
6 scallions, sliced into ½ inch rings
½ cup chopped peanuts (optional)
1. Combine garlic, ginger, miso, honey, vinegar, soy sauce and and Sriracha and cornstarch in the bowl of a food processor.
2. With the motor running, stream in the ½ cup of oil. Season to taste with salt and pepper
3. Cut the chicken into 1/2 inch thick slices and toss with ¼ cup of dressing in a zip-top bag. Set aside the reserved marinade for the stir-fry. Let chicken marinate in the refrigerator for at least 1 hour, up to overnight.
4. Remove chicken from fridge.
5. Bring a large pot of salted water up to a boil and cook soba about 7 minutes, according to package instructions. Drain and rinse the noodles, and toss with the sesame oil in the colander.
6. Meanwhile, heat the sunflower seed oil in a large skillet over medium-high heat until the oil is very hot and shimmering. Add chicken, and sauté about 4 minutes until almost cooked through.
7. Add bok choy and stirfry another minute.
8. Add the reserved marinade, cooked soba, and scallions, and toss over high heat for 2 minutes. Check for seasoning, top with peanuts if using.