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THIS Miso Chicken Salad

Serves 4

21 Vex 0639 Shop August Web Assets This 800X648 This Miso Chicken



  1. Make the pickled onions by finely slicing the red onion. Bring the kombucha, vinegar and caster sugar to the boil and pour over the sliced onion.
  2. Leave to rest for 1 hour and then store in a jar in the fridge until required.
  3. Mix miso, 20ml sunflower oil, caster sugar, grated ginger, grated garlic, rice vinegar and 15ml water together to make a dressing.
  4. In a large pot, heat 400ml sunflower oil to 180°C.
  5. Carefully add the noodles to the hot oil and fry until crispy. Lift out and drain on kitchen paper.
  6. Stir fry spring greens for 30 seconds in 10ml sunflower oil.
  7. Arrange in bowl. Add THIS Isn’t chicken, sliced radishes and crispy noodles.
  8. Top with miso dressing and finish with purple shiso and furikake seasoning.

Used in this recipe

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