Chicken with Miso Dressing

Submitted by jjsiverson

"sirtfood"

 

• Ready In: 15mins
• Ingredients: 12
• Yields: 1 serving
• Serves: 1

ingredients

• 5 ounces buckwheat noodles
• 2 bunches kale (removed from the stem and roughly cut)
• 3 -4 shiitake mushrooms, sliced
• 1 teaspoon coconut oil or 1 teaspoon ghee
• 1 brown onion, finely diced
• 1 chicken breast
• 2 large garlic cloves, finely diced
• 2 -3 tablespoons tamari soy sauce (gluten-free soy sauce)
• 1 1⁄2 tablespoons white miso
• 1 tablespoon tamari soy sauce
• 1 tablespoon lemons or 1 tablespoon lime juice
• 1 teaspoon sesame oil (optional)

directions

1. 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. 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. 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. 4. Finally, add the kale and soba noodles and toss through the chicken to warm up.
5. 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.