FAST ED’S KITCHEN
MISO-SESAME NOODLES WITH CUCUMBER AND CAPSICUM
Preparation time 10 mins
Cooking time 20 mins
Serves 4
2 chicken breast fillets
Sea-salt flakes and freshly ground black pepper
Cooking oil spray
270g dried soba noodles
2 tsp sesame oil
2 carrots, peeled
2 lebanese cucumbers
2 red capsicums
Juice of 1 lemon
1 Tbsp soy sauce
2 tsp white miso paste
2 Tbsp sesame seeds, toasted
STEP 1 Preheat oven to 200°C fan-forced (220°C conventional). Season chicken breasts with salt and pepper, then spray with cooking oil. Arrange on a lined oven tray then bake for 18-20 minutes, until golden and firm to touch. Set aside to cool.
STEP 2 Meanwhile, cook noodles in large saucepan of rapidly boiling water until just tender. Drain well and toss with sesame oil. Shred chicken.
STEP 3 Grate carrots coarsely. Halve and seed cucumbers, then cut into fine batons. Dice capsicums.
STEP 4 Mix lemon juice, soy sauce and miso paste in a jug. Add to a large bowl with shredded chicken, noodles, vegetables and sesame seeds. Serve warm or chilled.
