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Miso Chicken with Soba Noodle Salad – MCO Weekly Recipe

By September 2, 2019Meat, Recipe


  • 1 whole chicken, butterflied
  • 1 tablespoon olive oil


  • 1 orange, 4 zest strips removed, juiced
  • 2 1/2 tablespoons white miso paste
  • 1 tablespoon honey
  • 2 teaspoons finely grated fresh ginger
  • 1 long fresh red chilli, halved lengthways


  • 180g soba noodles
  • 1 cup podded edamame, thawed
  • 2 large carrots, peeled, shredded
  • 3 green shallots, thinly sliced
  • 1 1/2 tablespoons sesame seeds, toasted
  • 1 1/2 tablespoons tamari
  • 1 1/2 tablespoons mirin
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sesame oil



Whisk together all marinade ingredients. Place chicken in a large glass or ceramic dish and pour over marinade, turning to coat. Leave to marinate at room temperature for 1 hour.

Preheat an enclosed barbecue on medium-low. Line a baking dish with baking paper. Remove chicken from dish, reserving some marinade. Drizzle chicken with olive oil and season. Grill skin-side up for 10 minutes. Turn upside down and grill for 6 minutes. Transfer chicken skin-side up to lined dish.

Reduce heat to low. Place dish on barbecue. Cook with hood closed for 10 minutes. Lightly baste with reserved marinade. Cook covered for a further 15 minutes, or until cooked through. Set aside to rest, then halve the chicken.

To make your salad, cook noodles in a large saucepan of boiling water following packet directions, adding edamame for the last minute of cooking. Drain and refresh under cold running water.

Combine noodles, edamame, carrot and shallots in a large serving dish. Place sesame seeds in a mortar and pound with a pestle until lightly crushed. Add the tamari, mirin, rice wine vinegar and sesame oil and stir to combine. Arrange chicken on top of salad and pour over dressing to serve.

Author Melissa

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