Miso-Glazed Chicken with Shiitake Mushroom and Cavolo Nero Soba Noodles

Steps

1. oven grill to high and position rack in middle of oven. Line an oven tray with baking paper. Bring a medium pot of water to the boil.
2. Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make 2 thin steaks. Place on prepared tray, cut-side-up.
3. In a bowl, mix miso paste, sugar, sesame oil and hot water together and spread evenly over top-side of chicken. Sprinkle over sesame seeds. Cook under grill for 8–10 minutes or until chicken is just cooked. Take care that it does not burn. Remove and cover to rest for 2 minutes then slice.
4. Cook noodles in pot of boiling water for 2 minutes until just cooked. Drain and run under cold water to stop the cooking. Drain well and set aside.
5. Heat a drizzle of oil in a wok or large fry-pan on high heat. Add garlic and spring onions (white part) and fry for 30 seconds. Add mushrooms and cavolo nero, then fry a further 2–3 minutes until just cooked, adding more oil if needed.
6. While vegetables are cooking, mix all dressing ingredients together in a small bowl. Add dressing and noodles to wok/ pan with cooked vegetables. Toss well to combine and turn off heat.
7. Divide noodles and vegetables between plates and top with slices of miso-glazed chicken. Garnish with spring onion (green part).