Chicken Miso Noodles

  • 2 tsp. sesame oil
  • 1 lb. boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 T. red miso paste
  • 2/3 c. dry white wine
  • 1/2 c. sliced red pepper
  • 1/2 c. diced zucchini
  • 1/4 c. thinly sliced green onions
  • 8 oz. cooked, drained noodles (I used thick egg noodles)
  • 1 T. black sesame seeds

Heat the oil in a large, nonstick skillet over medium-high heat. Add the chicken and stir-fry until browned. Add the miso paste and white wine and stir to form a fragrant sauce. Turn the heat to medium and add the vegetables. Continue stirring frequently until the vegetables are crisp-tender, about 8 minutes.

Meanwhile, heat a pot of water to boiling and soften your choice of noodles according to the package instructions. I used some thick egg noodles that reminded me a bit of extra-hearty udon noodles. Drain the noodles and add them to the skillet, stirring to incorporate them and coat them well with sauce.

Sprinkle the dish with the sesame seeds before spooning into bowls for serving.

  • Yields: 4 servings
  • Preparation Time: 25 minutes

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