Miso Glazed Chicken and Noodles
Savory and spicy, this miso glazed chicken and noodle recipe is better than any take out you can order
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)