Miso Chicken with Soba Noodles and Pak Choi
Makes 1 serving

INGREDIENTS
150 g Chicken breast (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
1 tbsp, about 18 g White miso paste (White miso is the mild, sweet one. Red is saltier and stronger; use half the amount.)
1 tsp, about 7 g Honey
A tablespoon Rice vinegar
A thumb, grated Fresh ginger
150 g Cooked soba noodles (About 60 g dry. Rinse them cold after cooking or they clump. Cooked weight.)
150 g Pak choi
20 g Spring onion
1 tsp, about 4 g Toasted sesame oil
5 g Sesame seeds

METHOD
1. Mix the miso, honey, half the vinegar and the ginger into a paste and spread it over the chicken. Leave for thirty minutes.
2. Grill the chicken on a foil-lined tray for six minutes a side under a medium-hot grill. The miso blackens in patches, which is right; if it goes fully black, lower the tray.
3. Cook the soba, drain, rinse under the cold tap and toss with the sesame oil and the rest of the vinegar.
4. Steam the pak choi for three minutes. Slice the chicken over the noodles with the pak choi, spring onion and sesame seeds.

Contains gluten cereals, soya and sesame.
Miso made with barley carries gluten. White rice miso does not.
Most soba is buckwheat blended with wheat. Pure buckwheat soba exists and carries no gluten.

RECIPE NOTES
Soba is buckwheat and wheat unless the packet says 100% buckwheat, so it carries the gluten flag here. Rice noodles are the swap and change the calories by about 15.
Miso is 18 g per tablespoon and 36 kcal. It is doing the salt, the sweetness and the colour, so the plate needs nothing else.

Full recipe: https://www.getfuel8.com/recipes/miso-chicken-soba-pak-choi
