Sesame-panko chicken with ramen noodle salad

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INGREDIENTS


  • 1 egg, lightly beaten
  • 1 1/2 tablespoons miso paste
  • 1 cup panko breadcrumbs
  • 1/4 cup sesame seeds
  • 500g small chicken tenderloins, halved lengthways
  • 180g dried ramen noodles
  • 1 red capsicum, thinly sliced
  • 2 celery stalks, very thinly sliced diagonally
  • 100g snow peas, trimmed, thinly sliced lengthways
  • 2 tablespoons finely grated lime rind
  • 1/4 cup lime juice
  • 1/4 cup Japanese  mayonnaise or normal mayonnaise 
  • 1 tablespoon soy sauce
  • Lime wedges, to serve


METHOD

Step 1

Whisk egg with 1 tablespoon miso in a small bowl. Combine breadcrumbs and sesame seeds in a bowl. Dip 1 piece of chicken in egg mixture, then coat in breadcrumb mixture, pressing firmly. Place on a large baking tray. Repeat with remaining chicken, and egg and breadcrumb mixtures. Cover. Refrigerate for 15 minutes.

Step 2

Meanwhile, cook noodles in a large saucepan of boiling water following packet directions until just tender. Drain, reserving 1 tablespoon cooking liquid. Rinse under cold running water. Drain well.

Step 3

Combine noodles, capsicum, celery, snow peas and rind. Whisk together lime juice, mayonnaise, soy sauce, remaining miso and reserved cooking liquid. Pour dressing over noodles. Toss gently to combine. Set aside.

Step 4

Preheat grill to medium. Grill chicken for 3 to 4 minutes each side or until golden and cooked through. Serve noodles topped with chicken and lime wedges.

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