Japanese-Style Chicken & Miso Sesame Noodles

🥘 Ingredients

• black pepper
  1 pinch
• cooking oil
  2 tbsp
• diced skinless dark meat chicken
  10 oz
• dijon mustard
  ½ tsp
• edamame
  1 c
• korean chili flakes
  ½ tsp
• miso sauce concentrate
  1½ tbsp
• red cabbage and carrot mix
  4 oz
• rice wine vinegar
  ¼ tsp
• salt
  1 pinch
• scallions
  2 stalks
• sesame dressing
  1½ tbsp
• sesame seeds
  1 tbsp
• soy sauce
  1½ tbsp
• sun noodle fresh noodles
  8 oz
• sweet thai chili sauce
  1½ tbsp

🍳 Cookware

• large pot
• large bowl
• large pan

1. 

   1

   rice wine vinegar sweet thai chili sauce sun noodle fresh noodles diced skinless dark meat chicken sesame dressing soy sauce edamame korean chili flakes red cabbage and carrot mix sesame seeds miso sauce concentrate scallions dijon mustard salt black pepper cooking oil

   rice wine vinegar: ¼ tsp, sweet thai chili sauce: 1½ tbsp, sun noodle fresh noodles: 8 oz, diced skinless dark meat chicken: 10 oz, sesame dressing: 1½ tbsp, soy sauce: 1½ tbsp, edamame: 1 c, korean chili flakes: ½ tsp, red cabbage and carrot mix: 4 oz, sesame seeds: 1 tbsp, miso sauce concentrate: 1½ tbsp, scallions: 2 stalks, dijon mustard: ½ tsp, salt: 1 pinch, black pepper: 1 pinch, cooking oil: 2 tbsp
2. 

   2

   Bring a large pot of water to a boil. Wash and dry all produce. In a large bowl , whisk together sesame dressing, sweet thai chili sauce, miso sauce concentrate, dijon mustard, soy sauce, rice wine vinegar, and korean chili flakes until smooth. Set aside.
3. 

   3

   Heat a large pan over medium-high heat. Add sesame seeds and toast, stirring frequently, until fragrant and golden brown ⏱️ 2 minutes . Transfer seeds to the bowl with the miso-sesame sauce and stir to combine.
4. 

   4

   Heat 1 tbsp cooking oil in the same pan over medium-high heat. Add diced skinless dark meat chicken and cook until browned and cooked through ⏱️ 5 minutes . Transfer to a clean plate. In the same pan, add red cabbage and carrot mix and edamame; season with salt and black pepper. Cook, stirring occasionally, until just tender ⏱️ 2 minutes .
5. 

   5

   Meanwhile, trim and thinly slice scallions. Once water is boiling, gently separate sun noodle fresh noodles and add to the pot. Cook, stirring, until just tender ⏱️ 2 minutes . Drain and rinse thoroughly under cold water for at least ⏱️ 30 seconds . Shake off excess water.
6. 

   6

   Transfer drained noodles to the bowl with sauce. Using tongs, toss until noodles are evenly coated. Add half the scallions and half the stir-fried veggies; toss until evenly combined.
7. 7

   Divide noodles between bowls; top with remaining stir-fried veggies and cooked chicken. Garnish with remaining scallions and serve.