Weeknight Shorts: More Noodle Magic

For quick dinners, there's a lot to be said for having noodles around. Toss them with any number of items to make a sauce and add diced meat and vegetables and dinner is on the table. Usually, it takes less than half an hour too. And if you're concerned that that means another plate of spaghetti and marinara, imagine this waiting for you when dinnertime rolls around:

The sauce for those tasty noodles is comprised of miso paste and a little wine (feel free to pour yourself a glass of what remains!). The addition of tender chunks of chicken a and crisp vegetables means this is a dish that's got it all. You could serve it with a salad or egg rolls, but one generous bowl of this will definitely fill you up.

I'm particularly fond of using thick, German-style egg noodles for this. Yeah — I guess that makes this a little bit of a fusion recipe, but I favor those noodles because I love making this an all-in-one dinner dish and these noodles are heartier than just about anything else I've come across in the pasta department. They are almost like dumplings! You could also use udon noodles if you cannot find egg noodles. They won't be quite as hearty, but they will be thick enough to capture lots of this amazing sauce. Grab some chopsticks and enjoy a dinner that didn't even take a half hour to make!

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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