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Put down the phone! There is no need to order take out anymore. Instead, whip up this flavor-bomb dish! That’s right, this easy miso glazed chicken and noodles recipe. It is sweet, savory, spicy, and saucy!! And to top It all off, why not throw in a runny fried egg! This dish is so easy and comes together in just 30 minutes! That’s faster than the delivery guy can get to your door!
Miso Glazed Chicken
I think tackling an Asian inspired recipe can be super intimidating. There can be SO many ingredients, and sometimes you cant find them at your local grocery store. But once you can get your hands on a few staple items, you are all set! Luckily, a lot of local grocery stores are really growing their international aisle, and every item in this recipe was found right at my local Kroger. So lets begin to build the flavor!
The best part of this dish is that its a little bit of everything. Sweet, spicy, tangy, and savory (or umami). That starts with the marinade for the chicken. In a mixing bowl combine:
- 3 tbsp white miso (umami!)
- 2 tbsp brown sugar (sweet)
- ¼ cup soy sauce (salty
- ¼ cup hoisin (sweet, tangy)
- 1 tsp sesame oil
- 1 tbsp gochujang (spicy)
- 2 cloves garlic minced
- ½ tbsp ginger grated
To that, add in 4 chicken breast, about 1 lb total, and toss to coat. Let the chicken sit in the marinade for at least 30 minutes if you can. Once you are ready to cook, place a skillet with a few drizzles of olive oil over medium high heat. Cook the chicken on each side for 5-6 minutes or until the internal temperature is 165 degrees. While the chicken is cooking, feel free to brush on the excess marinade a few times. Just be sure that every time you do, that marinade eventually touches the pan so it can cook! Since raw chicken was in it, we don’t want anyone getting sick.
When the chicken is cooked, sit it aside to rest, add more oil to the pan if needed, and crack 4 eggs! Cook them until the whites are set and the yolk is how you like it (runny!!!!). The egg is totally optional but definitely recommended, because, why not?
Spicy Noodles
While the chicken might steal the show but the noodles are the real star in my opinion. They are so simple to make honestly can be eaten with or without the chicken. To start, cook a 14 oz package of rice noodles according to package directions. I used lo mein but you can use whatever cut of noodle you’d like. When they are cooked to your liking, drain them and set them aside.
In the same pot over medium high heat, add 1/4 cup of vegetable oil. Once it is hot, add in 3 tbsp of chili flakes, 4 cloves of minced garlic, and 1 tbsp of grated ginger. Allow these ingredients to sizzle for 30 seconds and then turn off the heat. to the pot, add in :
- ¼ cup soy sauce
- ¼ cup hoisin
- 2 tbsp white miso
- 1 tbsp brown sugar
Yes, thats right, these are all similar ingredients to the marinade, and quite honestly, if you have any excess marinade, you can add this to the pot as well. Just make sure to leave it on the heat until after you add the chili and garlic, and let it come to a boil to make sure it is safe to eat. Whisk all of the ingredients together and add back in the cooked noodles. Toss to coat completely.
To serve, get out the serving bowls and fill each bowl about halfway with noodles. Top each with one sliced chicken breast, a fried egg, and throw some steamed broccoli on there too! Garnish with sliced green onions and sesame seeds if you like, and chow down! This dish may look intimidating, but I promise it is not. Just make a great marinade and sauce and you are set! This miso glazed chicken and noodles recipe it going to blow your mind, and I promise it is better than takeout!
Want More Asian Inspired Recipes?
- Asian Chicken Salad
- Cucumber Salad
- Asian Salmon With Stir Fry Noodles
- Turkey Lettuce Wraps
- Asian Salmon Salad
Miso Glazed Chicken and Noodles
Ingredients
Miso Glazed Chicken
- 1 lb chicken breast 4 pieces
- 3 tbsp white miso
- 2 tbsp brown sugar
- ¼ cup soy sauce
- ¼ cup hoisin
- 1 tsp sesame oil
- 1 tbsp gochujang
- 2 cloves garlic minced
- ½ tbsp ginger grated
Noodles
- 14 oz rice noodles
- ¼ cup cooking oil
- 3 tbsp red pepper lakes
- 4 cloves garlic minced
- 1 tbsp grated ginger
- ¼ cup soy sauce
- ¼ cup hoisin
- 2 tbsp white miso
- 1 tbsp brown sugar
- 2 cups steamed broccoli florets
- 4 eggs
- green onion for garnish
- sesame seeds for garnish
Instructions
- In a mixing bowl, combine all of the miso glazed chicken ingredients and then add in the chicken breast to marinate. Let it sit for at least 30 minutes
- Heat a saute pan over medium high heat with a drizzle of oil and add the marinated chicken
- Cook 5-6 minutes per side or until the internal temperature reached 165°. Brush excess marinade on the chicken 2-3 times while it cooks (make sure the marinade has time to cook since it contained raw chicken)
- Set aside to rest and then slice
- In the same pan, fry the eggs sunny side up until the whites set and the yolks are still runny
Noodles
- Cook the rice noodles according to package directions and drain
- In the same pot used to cook the noodles, add in the oil a turn the heat to medium high
- When the oil is hot, add in red pepper flakes, garlic and ginger. Cook for 30 seconds and remove from heat
- Add in the soy sauce, miso, brown sugar and hoisin. Stir to combine and then add the noodles back in. Toss to coat
- TO SERVE: place the noodles in serving bowls. Top with one sliced chicken chicken breast, steamed broccoli, and a fried egg. Garnish with sesame seeds (optional)
