Slurpy peanut butter miso chicken noodle stir-fry

Name: Slurpy peanut butter miso chicken noodle stir-fry
Cook time: 30 min
Yield: 4
Cuisine: Contemporary
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

Katrina Meynink

June 21, 2022

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

easyTime:< 30 minsServes:4

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.

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

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.
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.
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.
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.