Miso Chicken Noodles with Charred Corn

Serves: 4

Time: 25 minutes

Ingredients

Miso-buttered corn:

2 corn cobs

1 tbsp butter

1 heaped tsp miso paste

Sauce:

2 tbsp miso paste

1 tbsp pb

2 tbsp soy

1 tsp sesame oil

1/4 tsp white pepper

2 garlic cloves

1 knob of ginger

1 tsp rice wine vinegar

1 tsp toasted sesame seeds

2 tbsp honey

To serve:

3 cups cooked shredded chicken (see note*)

1 bunch broccolini (or asian greens)

400g pulled dried noodles (see note**)

3 spring onions, finely sliced

2 tsp toasted sesame seeds

Chilli oil, to drizzle

Method

1. Bring a large saucepan of water to the boil for the noodles. 

2. Slice the kernels from the corn cobs. Heat a large frying pan over medium-high heat and melt the butter. Stir through the miso until combined, then add the corn. Cook for 4-5 minutes, stirring occasionally, until lightly charred. Transfer to a bowl.

3. Add the broccolini to the same pan and cook for 2-3 minutes, or until tender. Set aside.

4. Meanwhile, in a large heatproof serving bowl, whisk together the miso paste, peanut butter, soy sauce, sesame oil, garlic, ginger, honey, white pepper, rice wine vinegar and sesame seeds.

5. Cook the noodles according to the packet instructions until just al dente. Before draining, reserve ½ cup of the noodle cooking water.

6. Whisk ¼ cup of the reserved noodle water into the sauce. Add the drained noodles straight into the bowl, along with most of the spring onions, reserving some for garnish. Toss well until the noodles are evenly coated, adding a little more noodle water (if needed).

7. Divide the noodles between serving bowls. Top with the shredded chicken, charred miso corn and broccolini. Finish with the remaining spring onions, toasted sesame seeds and a generous drizzle of chilli oil.

Note: Slow-cooked chicken*

I used a whole chicken for this recipe. Simply place a whole raw chicken into a slow cooker with 3 tablespoons soy sauce and a generous pinch of white pepper. Cook on low for 3½-4½ hours, depending on the size of your chicken, until the meat is tender and easily pulls away from the bone. Allow to rest for 10 minutes before shredding.

Note: Noodles**

I used pulled dried wheat noodles, but you can use any style of noodle you prefer. If using fresh wheat noodles, give them a quick rinse under warm water after draining to separate them. Be sure not to overcook the noodles (I always cook mine a couple of minutes short of the instructed cooking time), and toss them with the sauce immediately after draining so they don't stick together.