Cabbage and Carrot Ramen with Miso Chicken

Snowed in for a few days and stocked up on some wonderful culinary choices to create flavorful meals. My plan was to create international dishes using my WOK and maybe my DONABE. This dish was created with my WOK and also my cast-iron pan.  If you don’t have a wok, a large sauté would be sufficient. Just had the leftovers for lunch, and it was delicious. I would like to try making homemade Ramen Noodles one day. If anyone has a recipe, send it over!

MISO CHICKEN
Ingredients:
8 skinless chicken thighs (trim any excess fat)
1/2 cup white miso
2 tablespoons honey
1 tablespoon rice vinegar (not seasoned)
Black pepper, to taste
(You do not need salt as the miso is high in sodium)

Heat oven to 425 degrees. Combine miso, honey, rice vinegar, and black pepper in a large bowl and mix til well combined.
Add chicken to the bowl and massage the miso mixture all over it.
Marinate in fridge uncovered, for an hour. (At this point, you can make the Cabbage & Carrot Ramen -recipé below)
Place the chicken in a single layer in a cast-iron pan or roasting pan.
Roast for 30 minutes – 40 minutes (depending on the thickness of the thighs) turning over once to brown each side. Remove from oven and keep warm covered with foil or a lid.
When the Ramen is ready, slice the thighs into 3/4 in thickness and add to Ramen to warm.

CABBAGE & MISO RAMEN
4-6 servings
Ingredients:
8 oz. organic rice pad Thai noodles
1/2 cup chicken or vegetable stock
2 tablespoons soy sauce
2 teaspoons rice vinegar
1/2 teaspoon sugar
2 tablespoons grapeseed oil
1 green chili (jalapeño or serrano, minced (optional))
2 garlic cloves, minced
1 tablespoon fresh grated ginger
4 cups thinly sliced green cabbage
2 cups thinly sliced peeled carrots
3/4 cup chopped cilantro leaves and stems
fresh ground pepper and salt to taste

Prepare the rice noodles per directions on package. When done strain and rinse with cold water and set aside.
Mix together the broth, soy sauce, rice vinegar and sugar in a small bowl.
Heat a 14-inch flat bottom wok or a 12-inch steel skillet over high heat.
Add oil to the wok and swirl oil to coat the pan.
Add garlic, ginger and chili and stir-fry for 10 seconds. Add the cabbage and carrots and stir-fry 2 minutes, then add the noodles, the broth mixture and a little salt to taste.
Turn heat down to medium and stir-fry for about 2 minutes until the noodles are coated.
Mix in the cilantro and cook for another 30 seconds. At this point, you can add in the Miso Chicken and stir for a minute to warm. Or substitute the chicken with firm tofu.

I love serving this in a wide pasta bowl or a deep ramen dish.

BON APPÉTIT 🧡