Sheet Pan Miso Chicken with Pan-Fried Glass Noodle Salad Recipe
A flavor-packed sheet pan dinner featuring caramelized miso chicken served over savory pan-fried glass noodles tossed with shiitake mushrooms, snap peas, and bright lemon. This easy, balanced meal comes together with minimal prep and delivers big, bold flavor—perfect for a cozy dinner for two.
Servings: 2 servings
Ingredients
Miso Chicken
- ¼ cup miso
- 3 tablespoons peanut butter
- 1 Tablespoon honey
- 1 Tablespoon tahini
- 1 Tablespoon Rice Vinegar
- freshly ground black pepper
- 2 skin-on bone-in chicken thighs , approximately 2½ to 3 pounds
Glass Noodle Salad
- 4 ounces stir-fry rice noodles, glass noodles or ramen noodles (toss the seasoning package)
- 6 ounces shiitake mushrooms, sliced
- 1 Tablespoon plus 1 ½ teaspoons soy sauce divided
- 2 teaspoon grated ginger divided
- 1 tablespoons vegetable oil plus ¼ teaspoon
- 2 cups bean sprouts
- 3 ounces sugar snap peas strings removed, sliced thin
- Pinch table salt
- 2 scallions thinly sliced white and greens, separated
- 1 teaspoon grated lemon zest plus 1 Table spoon
Instructions
Miso Chicken:
- Heat oven to 425 ℉ degrees. Combine miso, peanut butter, honey, tahini, rice vinegar and black pepper in a large bowl and mix with a spatula or spoon until it is well combined.
- Add chicken to the bowl and massage the miso mixture all over it. Place the chicken in a single layer in a sheet pan and slide it into the oven.
- Roast for 30 to 40 minutes, turning the chicken pieces over once or twice, until the skin is golden brown and crisp, and the internal temperature of the meat is 160 to 165 degrees.
I like to push some of the miso mixture under the skin.
Noodle Salad
- Cover rice noodles with boiling hot water in a bowl; soak until pliable, about 5 minutes. Drain well, set aside.
- Cook shitake mushrooms, 2 Tablespoons water, ½ tablespoon soy sauce, and ½ teaspoon grated ginger in a 10-inch non stick skillet over medium-high heat until water has evaporated, about 5 minutes. I use a spatula to keep them from sticking to the bottom of the skillet. Transfer to a second large bowl.
- Wipe out the skillet so it is dry and heat ¼ teaspoon vegetable oil over medium high heat until shimmering. Add bean sprouts, snap peas and a ⅛ teaspoon of table salt, fry until wilted and warmed through about 2 minutes. Toss vegetable mixture into the the bowl with mushrooms.
- Add thinly sliced whites of scallions, 1 tablespoon grated ginger and cook , stirring constantly until fragrant about 30 seconds.
- Heat 1 tablespoon vegetable oil then add noodles and 1 tablespoon peanut butter and cook, stirring occasionally, until noodles begin to sizzle, 3 to 5 minutes. Add grated lemon zest, lemon juice, scallion greens and 1 tablespoon soy sauce. Toss to combine. Transfer to bowl with vegetables,tossing to combine, season with salt to taste. Divide noodles between two plates and lay the chicken thigh on top. Enjoy.
Be sure to drain the noodles well before pan frying to avoid flare-ups.
I prefer my seasoned cast iron skillet as it has non stick characteristics and does a great job of creating desired fried noodle texture.