Miso chicken harusame

INGREDIENTS

■ 1 tsp garlic paste

■ 1 tsp white

misopaste

■ 1 tsp tamari sauce

■ 2 chicken breast fillets, cut into 1cm slices

■ 30g curly kale,

destalked

■ 80g pak choi,

leaves separated ■ 1 tbsp vegetable oil

■ 80g rice glass bean

noodles

■ 1 medium red pepper, thinly sliced

■ 1 medium red

onion, thinly sliced

■ 50g shiitake mushrooms, destalked and sliced

1

In a bowl, whisk together the garlic paste, miso paste and tamari sauce to make a marinade, ensuring there are no lumps.

2

Add the chicken slices, turning and coating them in the marinade, then set aside for a minimum of 30 minutes. ■ 4 red chillies, sliced ■ 2 coriander sprigs,

leaves picked

■ 1 tsp chilli oil

For the sauce:

■ 2 tsp tamari sauce

■ 2 tsp white miso

paste

■ 2 tsp fish sauce

■ 1 tbsp water

■ 1 tsp chilli oil

3

Measure all the sauce ingredients into a bowl. Mix well until you have a smooth consistency, then set aside.

4

Shred the curly kale into small pieces and cut any large pak choi leaves into two. Mix together, ready for stir-frying. Place an oiled wok on a medium-high heat, add the chicken and cook for about

3-5 minutes until starting to brown.

5

Meanwhile, cook the glass bean noodles, following the packet instructions.

6

Add the vegetables to the chicken and stir-fry for a few minutes until caramelised. Add half the sauce and coat the ingredients. Add the noodles and toss, followed by the rest of the sauce. Stir well. 7

Serve in bowls garnished with the sliced chilli and coriander. For an extra kick, finish with a couple of drops of chilli oil.