Chicken with Miso Dressing

READY IN: 15minsYIELD: 1 serving


  • 5ouncesbuckwheat noodles
  • 2buncheskale (removed from the stem and roughly cut)
  • 3 -4shiitake mushrooms, sliced
  • 1teaspooncoconut oil or 1 teaspoonghee
  • 1brown onion, finely diced
  • 1chicken breast
  • 2largegarlic cloves, finely diced
  • 2 -3tablespoonstamari soy sauce (gluten-free soy sauce)
  • 1 12 tablespoonswhite miso
  • 1tablespoontamari soy sauce
  • 1tablespoonlemons or 1 tablespoonlime juice
  • 1teaspoonsesame oil (optional)

    Serving Size: 1 (809) g

    Servings Per Recipe:1

    Calories: 647

    Calories from Fat 204 g 32 %

    Total Fat 22.8 g 35 %

    Saturated Fat 8.5 g 42 %

    Cholesterol 92.8 mg 30 %

    Sodium 4252.5 mg 177 %

    Total Carbohydrate66.6 g 22 %

    Dietary Fiber 13.3 g 53 %

    Sugars 8.6 g 34 %

    Protein 55.1 g 110 %


  • 1. Bring a medium saucepan of water to boil. Add the kale and cook for 1 minute, until slightly wilted. Remove and set aside but reserve the water and bring it back to the boil. Add the soba noodles and cook according to the package instructions (usually about 5 minutes). Rinse under cold water and set aside.
  • 2. In the meantime, pan fry the shiitake mushrooms in a little ghee or coconut oil (about a teaspoon) for 2-3 minutes, until lightly browned on each side. Sprinkle with sea salt and set aside.
  • 3. In the same frying pan, heat more coconut oil or ghee over medium-high heat. Sauté onion and chilli for 2-3 minutes and then add the chicken pieces. Cook 5 minutes over medium heat, stirring a couple of times, then add the garlic, tamari sauce and a little splash of water. Cook for a further 2-3 minutes, stirring frequently until chicken is cooked through.
  • 4. Finally, add the kale and soba noodles and toss through the chicken to warm up.
  • 5.Mix the miso dressing and drizzle over the noodles right at the end of cooking, this way you will keep all those beneficial probiotics in the miso alive and active.
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