Rice Noodles with Chicken Caramelized in Onion Miso, Stir-Fried Napa Cabbage and Sesame Vinegar Cucumber

Instructions

1. 1

   1. Cook the rice noodles according to the package directions until tender but still slightly chewy. Drain, briefly rinse under cold water, and toss with 5 ml (1 tsp) vegetable oil to prevent sticking. Set aside.

2. 2

   2. In a bowl, whisk together the white miso, 30 ml (2 tbsp) soy sauce, honey, 15 ml (1 tbsp) rice vinegar, 40 ml (about 3 tbsp) water, half of the grated ginger, and a pinch of black pepper until smooth.

3. 3

   3. Add the sliced chicken to the bowl with the sauce and mix well to coat. Let it sit for 10 minutes while you prepare the remaining ingredients.

4. 4

   4. In another bowl, combine the cucumber with the salt, 30 ml (2 tbsp) rice vinegar, 5 ml (1 tsp) toasted sesame oil, the chili flakes if using, and half of the chives. Toss and let it lightly marinate.

5. 5

   5. Heat a wok or large skillet over medium-high heat for 1 to 2 minutes. Add 15 ml (1 tbsp) vegetable oil and stir-fry the onion for 3 minutes until it starts to brown.

6. 6

   6. Add the garlic and the remaining ginger, and cook for 30 seconds more, stirring constantly so they do not burn.

7. 7

   7. Increase to high heat, add the chicken with all of its marinade, and cook for 5 to 7 minutes, stirring, until fully cooked and caramelized at the edges. The chicken should reach an internal temperature of 74°C / 165°F.

8. 8

   8. Add the napa cabbage, the remaining 15 ml (1 tbsp) soy sauce, and 40 ml (about 3 tbsp) water. Stir-fry for 2 to 3 minutes until the cabbage is tender but still slightly crisp.

9. 9

   9. Add the cooked noodles to the wok along with the remaining 10 ml (2 tsp) toasted sesame oil. Toss for 1 to 2 minutes so the noodles absorb the sauce and heat through evenly.

10. 10

    10. Divide the noodles with chicken and cabbage among plates or bowls. Serve the dressed cucumber on the side or on top, and finish with the toasted sesame seeds and the remaining chives.