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Chicken, Cabbage and Miso Noodle Skillet

2 noodle bowls · Active 20 min · Total 30 min

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Miso, ginger and a little peanut butter make a savory coating for this chicken-and-cabbage noodle skillet. The sauce is deliberately small in volume: enough to cling to the noodles, not enough to turn the meal into soup. Finely sliced cabbage softens quickly and keeps some bite. Finish the pan before dividing it, so every portion has chicken, vegetables and sauce rather than a mound of noodles with a few pieces on top.

Jump to ingredients

Chicken, cabbage and carrot egg noodles with a glossy miso-peanut coating and scallions.

Mix the sauce before lighting the burner

Miso can stay in stubborn lumps if added directly to a busy skillet. Whisk it with warm water and peanut butter first, then add the soy sauce and vinegar. The resulting sauce should pour in a thick stream. Have it beside the stove before cooking the chicken; the cabbage and noodles move quickly once the pan is hot.

A wide pan protects the texture

Pat the chicken dry and spread it in a single layer. Give it a few quiet minutes before turning so the outside browns instead of shedding water. Cabbage goes into the same pan after the chicken is nearly cooked. Slice it thinly across the leaves; thick stalk pieces take longer and should be cut into matchsticks. Check the chicken temperature rather than relying on the sauce color.

Ingredients

  • 5 oz dried medium egg noodles (140 g)
  • 8 oz boneless skinless chicken breast, cut into thin bite-size strips (225 g)
  • 2 teaspoons neutral oil (10 ml)
  • 3 cups finely shredded green cabbage (225 g)
  • 1 medium carrot, cut into thin matchsticks (80 g)
  • 2 teaspoons grated fresh ginger
  • 1 tablespoon white miso (18 g)
  • 1 tablespoon smooth peanut butter (16 g)
  • 1 tablespoon reduced-sodium soy sauce (15 ml)
  • 2 teaspoons rice vinegar (10 ml)
  • 1/3 cup warm water (80 ml)
  • 2 scallions, thinly sliced

Set out

Medium saucepan, 12-inch skillet, Whisk and small bowl, Colander, Instant-read thermometer

Allergens

Wheat, Egg, Soy, Peanuts. Check labels and substitutions.

Make it

  1. Cook the noodles in the saucepan according to the package timing. Drain, reserving 1/4 cup cooking water.
  2. Whisk the miso, peanut butter and warm water until smooth. Whisk in soy sauce and rice vinegar.
  3. Heat the oil in the skillet over medium-high. Add the chicken in a single layer and cook for 3 minutes. Turn and cook for 2 minutes.
  4. Add the cabbage, carrot and ginger. Stir-fry for 3–4 minutes, until the cabbage softens but still has a little bite.
  5. Add the sauce and noodles; toss over medium heat for 2–3 minutes. If the coating is too thick, add reserved cooking water one tablespoon at a time. Check several thick chicken pieces reach 165°F/74°C.
  6. Scatter over the scallions and divide between two bowls.

A reheatable break meal

This is a useful cooked-ahead bowl when a microwave is available at work. Pack only a cold, promptly refrigerated portion, carry it with two cold sources in an insulated bag and refrigerate on arrival.

A useful detail

Use plain egg noodles rather than instant noodles with a seasoning packet. Their stated cooking time controls the first step.

Another way

  • Use smooth sunflower seed butter instead of peanut butter; check its label and adjust the allergen notes.
  • Replace the chicken with 8 oz/225 g firm tofu, patted dry and browned on two sides before adding the vegetables.

Keep it well

Cool leftovers in a shallow container and refrigerate within 2 hours, or 1 hour above 90°F/32°C. Keep at 40°F/4°C or below for up to 3 days. Reheat to 165°F/74°C with a tablespoon of water, stirring so the center becomes hot.