Orange Miso Noodle Stir-Fry
- Yield 3
- Prep 20 minutes
- Cook 25 minutes
- Total 45 minutes
Orange Miso Noodle Stir-Fry is a dinner recipe on Avoteb. The yield on the card is 3. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 3 servings
- 8 ounces uncooked wide rice noodles
- 1 pound boneless skinless chicken breasts or thighs, thinly sliced into bite-sized pieces
- fine sea salt and freshly-ground black pepper
- 2 tablespoons olive oil, divided
- 2 cups broccoli florets, cut into bite-sized pieces (1 small head of broccoli)
- 3 scallions, thinly sliced with white and green parts separated
- 1 large carrot, shredded or sliced
- 3 large garlic cloves, minced
- 2 tablespoons minced or grated fresh ginger
- toasted sesame seeds, for garnish
- 1/2 cup orange juice (freshly-squeezed or 100% juice)
- 3 tablespoons lime juice
- 2 tablespoons white miso
- 1 tablespoon soy sauce
- 1 to 2 tablespoons sriracha
Method
Leave the noodles al dente according to package instructions.
Prepare the sauce. Beat all of the sauce ingredients together until combined, and keep nearby.
Sauté the chicken. Salt the chicken with a generous pinch of salt and pepper. Warm 1 tablespoon oil in a large sauté pan over medium a hot burner. Tip in the chicken and sauté, stirring occasionally, until cooked through. Move the chicken to a clean plate and keep nearby.
Sauté the veggies. Tip in the remaining tablespoon of oil to the pan. Tip in the broccoli and sauté for 3 minutes, stirring occasionally. Tip in the carrots, garlic, ginger and sauté for 3 minutes, tossing occasionally.
Put it all together. Tip in the chicken, cooked noodles, sauce and toss until evenly combined.
Plate Plate while it is hot, garnished with sesame seeds and the green parts of the scallions. Enjoy!
