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Slurpy peanut butter miso chicken noodle stir-fry

Katrina Meynink
Katrina Meynink

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Serve this chicken noodle stir-fry with soft-boiled eggs and chilli oil.
Serve this chicken noodle stir-fry with soft-boiled eggs and chilli oil.Katrina Meynink

Quick. Easy. Tasty. Comforting. In other words, perfect midweek dinner fodder. You could even double-batch the chicken mixture and freeze some for those I-can-only-pull-something-from-the-ice kind of moments, and bask in the joy that comes with your forethought.

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Ingredients

  • 1 tbsp mirin

  • 1 tbsp soy sauce

  • 3 tbsp sweet soy

  • 2 tbsp peanut butter

  • 1 tsp white miso

  • 1 tbsp grapeseed oil

  • 1 small brown onion, diced

  • 1 garlic clove, crushed

  • 350g chicken mince

  • 1 cup chicken stock

  • 270g packet of ramen or soba noodles

To serve

  • 4 soft-boiled eggs, halved

  • 1-2 tbsp crunchy chilli oil per serve (or to taste; optional)

  • 2 tbsp coriander leaves, chopped

  • 1 tbsp spring onion, sliced

Method

  1. Step 1

    Combine the mirin, soy, sweet soy, peanut butter and miso in a bowl and stir with a fork until the peanut butter is fully incorporated into the liquid. Set aside.

  2. Step 2

    Place a frypan over low-medium heat. Add the oil, and once shimmering and hot, add the onion and sweat until soft and translucent, about 5 minutes. Add the garlic and cook for another minute or until fragrant.

  3. Step 3

    Increase the heat to medium-high and add the chicken mince. Stir-fry until the mince has cooked through, about 5 minutes. Add the peanut sauce and cook, stirring to coat. Turn to a low simmer and add the stock.

  4. Step 4

    While the chicken is simmering, bring a pot of water to the boil. Cook the noodles according to packet instructions. Strain and divide among 4 bowls. Spoon over the chicken mixture and any residual juices. Scatter with coriander and spring onion and top each bowl with a halved jammy egg and crunchy chilli oil, if using.

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Katrina MeyninkKatrina Meynink is a cookbook author and Good Food recipe columnist.

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Original URL: https://www.theage.com.au/goodfood/recipes/slurpy-peanut-butter-miso-chicken-noodle-stirfry-20220621-h24l12.html