An Asian inspired dish that is full of fresh flavours. I always make this dish when I feel like having a hot meal for lunch. Some people like to add some tamari or soy sauce to give it a little extra
flavour, however I like it just as it is. Miso soup sachets are now available at almost any large chain
supermarket in the international food section at a very affordable price, making this meal very easy to
prepare and cheap to make.
- Serves: 1
Ingredients
- 2 chicken tenderloins
- miso soup sachet*
- 1 mug boiling water
- 1/2 raw carrot sliced very thinly
- leaves of 1 bok choy lightly steamed or blanched
- 1/2 cup mushrooms (any type you desire)
- small handful bean sprouts lightly steamed or blanched
- 3/4 cooked vermicelli rice noodles
- spring onion to garnish
Method
- Firstly, put rice noodles in a large bowel and cover with boiling water. Put a dry tea towel over the top of the bowel and set aside.
- Put small fry pan over medium heat and lightly spray with olive oil. Add mushrooms and cook until golden brown. Set aside. Whilst pan is still hot spray again sparingly with olive oil and add chicken tenderloins. Cook until golden brown, remove from pan and after waiting 1 2 minutes for chicken to rest, cut into slices.
- Put miso soup sachet into a mug and fill with boiling water, stir well. Drain rice noodles under warm water and put 3/4 cup of the cooked noodles into a bowel. Add bok choy, carrot, mushrooms, bean sprouts and chicken (arrange however you desire). Pour miso soup mixture over the top and garnish with spring onion. – Enjoy!