Ingredients
- For the chicken marinade:
- 600 g chicken thighs
- 1/2 tbsp sweetener
- 1 tsp chicken stock powder or paste (optional)
- 1 tsp chilli paste (optional)
- 2–3 garlic cloves, minced
- 1 tsp low-sodium soy sauce
- 1 heaped tbsp miso paste (25 g)
- For the miso sauce:
- 1 tbsp sweetener
- 2 tbsp rice wine vinegar
- 2 tbsp miso paste (50 g)
- 1 tbsp sesame oil
- 1 garlic clove, minced
- 1/2 tbsp honey (5 g)
- Ginger paste, to taste
- 1 tsp low-sodium soy sauce
- 1 tsp chilli paste (optional)
- For the bowls:
- 160 g dried vermicelli or bean-thread noodles
- 1–2 carrots, julienned
- 1–2 cucumbers, julienned
- Shredded iceberg lettuce
- Shredded purple cabbage
- 120 g edamame beans
- 2 tsp sesame seeds
- Green onion, sliced
- Lime wedges for serving
Instructions
- Mix all chicken marinade ingredients and coat chicken well. Cover and refrigerate for at least 1 hour.
- Cook chicken via air fryer (190°C/375°F for 20–22 mins, flipping halfway) or in a pan (5–7 mins per side).
- Whisk all miso sauce ingredients together until smooth. Adjust to taste.
- Soak noodles in hot water for ~5 minutes or per package instructions. Drain and rinse with cold water.
- To assemble: layer noodles, lettuce, cabbage, carrots, cucumber, and edamame in each bowl. Slice cooked chicken and place on top.
- Drizzle with miso sauce or serve on the side. Garnish with sesame seeds, green onion, and lime wedges.
Notes
- Use tofu or tempeh for a vegetarian version.
- Store sauce separately to prevent soggy noodles/veggies.
- White miso is mild and smooth; red miso adds deeper umami.
- Enjoy warm or cold based on preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Mixed
- Cuisine: Asian
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 470
- Sugar: 6g
- Sodium: 670mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 115mg
