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Mirin chicken

Name: Mirin chicken
Cook time: 25 min
Yield: 1
Cuisine: Nagoya, Japan

with peanut gochujang noodles

Ready in around 25 mins

RECIPE FACT:

The history of Nagoya dates from 1610, when a great castle was erected by the Owari branch of the powerful Tokugawa shogunate.

Nutritional Info:

Energy: 2,583kJ (617kcal)
Protein: 44g
Carbohydate: 38g
Sugars: 16g
Fat, total:28g
Saturated:8g
Sodium:1,455mg
Contains:Peanuts, Soy

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE NOODLES AND VEGETABLES:
Place the rice noodles into a heat-proof bowl and pour over the hot water from the kettle. Leave to soak for 3-4 mins then gently loosen with a fork and drain well into a colander. Thinly slice the spring onion on the diagonal. Using half the bok choy, trim the end off and remove any damaged outer leaves. Cut into 1cm slices. Open the edamame and remove the chilli from the top. Finely slice if using or discard if not.
2. TO COOK THE MIRIN CHICKEN:
Remove the free-range chicken thigh from its packaging and pat dry with a paper towel then cut into 4-5 even pieces. Heat a non-stick frying pan or a wok over a medium-high heat with a drizzle of oil. Once hot, add the chicken and cook for 2-3 mins each side. Pour in the mirin seasoning and chilli if using then cook for a further 1-2 mins or until the chicken is cooked through and coated with the sauce. Remove from the pan and cover to keep warm.
3. TO COOK THE PEANUT NOODLES:
Wipe out the pan or wok and place back over a medium-high heat with a drizzle of oil. Once hot, add the edamame, the bok choy and cook for 1-2 mins. Add the rice noodle and half the spring onions and cook for 1 min. Add the peanut gochujang sauce and cook for 30-60 secs until heated through and evenly coated with sauce.
TO SERVE:
Place the peanut gochujang noodles into a bowl and top with the mirin chicken, drizzling over any pan juices. Add a handful of mung beans, remaining spring onions and a sprinkle of crispy shallots.