Miso Chicken Mushroom Stir-Fry

Ingredients

• 220 g chicken breast
• 180 g soba noodles
• 180 g mushrooms
• 2 small heads bok choy
• 80 g spinach
• 1 tsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp soy sauce
• 1 tsp miso paste
• 1 tsp rice vinegar
• 1 tsp sesame seeds
• 2 tbsp sliced spring onion

Method

1. Step 1

   Boil the 180 g soba noodles until tender, rinse them under cold water, and drain well.

2. Step 2

   Cut the 220 g chicken breast into bite-sized pieces and pat the pieces dry with paper towels.

3. Step 3

   Slice the mushrooms (180 g), slice the bok choy (2 small heads), and roughly chop the spinach (80 g).

4. Step 4

   In a small bowl, stir together the ingredients for the miso ginger sauce so the sauce is ready before you start stir-frying.

5. Step 5

   Season the chicken breast with 1 tsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp soy sauce, then cook it in a very hot pan or wok until browned. Remove it to a plate.

6. Step 6

   Add the vegetables to the same pan and stir-fry them for 2 to 4 minutes so they stay crisp and colorful.

7. Step 7

   Return the cooked chicken breast to the pan, pour in the sauce, and toss everything for 1 to 2 minutes until the sauce thickens and coats the ingredients.

8. Step 8

   Serve the stir-fry over the soba noodles, then finish with sesame seeds and spring onion.