Chicken, edamame with noodles and miso dressing

Babiche Martens

Edamame beans, with their vibrant green colour and unique texture, are hot on menus at the moment. They are delicious as a crostini topping, crushed with olive oil, lemon juice and black pepper. Here they become part of a simple salad with chicken, vegetables and a tasty miso dressing. Miso will last in your fridge for months; it’s perfect to pull out for a dressing, a glaze, or to make a substantial soup. If you don’t have soy milk, another milk will be just fine. Toss everything together and serve.

Chicken

2 Tbsp	Oil
3 cups	Vegetables, carrots, peppers, cauliflower (Main)
400 g	Chicken breasts, sliced and pan fried
2 cups	Edamame beans
1 cup	Fresh coriander
200 g	Glass noodles, soaked and drained (Main)

Dressing

¼ cup	Miso paste
⅓ cup	Soy milk
2 Tbsp	Honey
1 Tbsp	Lemon juice
½	Spring onions, chopped finely
¼ cup	Coriander

Directions

1. Preheat an oven to 180C.
2. Pour oil into a baking dish, add vegetables and bake for 20 minutes, or until cooked and lightly browned. Remove and cool.
3. To make the dressing, place miso, soy, honey lemon, spring onion and coriander leaves in a blender and blitz until well combined.
4. Place vegetables, chicken, edamame, coriander and noodles in a large bowl. Grind over some pepper then stir the dressing through.
5. Serve in bowls, scattered with a few extra coriander leaves.

See more of Angela's recipes inspired from London’s ethnic food scene

• Rosti with lentils, spinach and yoghurt
• Roasted spiced pumpkin with candied carrots and yoghurt dressing