Slurpy peanut butter miso chicken noodle stir-fry

Serve this chicken noodle stir-fry with soft-boiled eggs and chilli oil.
Serve this chicken noodle stir-fry with soft-boiled eggs and chilli oil. Photo: Katrina¬†Meynink

Quick. Easy. Tasty. Comforting. In other words, perfect midweek dinner fodder. You could even double-batch the chicken mixture and freeze some for those I-can-only-pull-something-from-the-ice kind of moments, and bask in the joy that comes with your forethought.


1 tbsp mirin

1 tbsp soy sauce

3 tbsp sweet soy

2 tbsp peanut butter

1 tsp white miso

1 tbsp grapeseed oil

1 small brown onion, diced

1 garlic clove, crushed

350g chicken mince

1 cup chicken stock

270g packet of ramen or soba noodles

To serve

4 soft-boiled eggs, halved

1-2 tbsp crunchy chilli oil per serve (or to taste; optional)

2 tbsp coriander leaves, chopped

1 tbsp spring onion, sliced


1. Combine the mirin, soy, sweet soy, peanut butter and miso in a bowl and stir with a fork until the peanut butter is fully incorporated into the liquid. Set aside.

2. Place a frypan over low-medium heat. Add the oil, and once shimmering and hot, add the onion and sweat until soft and translucent, about 5 minutes. Add the garlic and cook for another minute or until fragrant.

3. Increase the heat to medium-high and add the chicken mince. Stir-fry until the mince has cooked through, about 5 minutes. Add the peanut sauce and cook, stirring to coat. Turn to a low simmer and add the stock.

4. While the chicken is simmering, bring a pot of water to the boil. Cook the noodles according to packet instructions. Strain and divide among 4 bowls. Spoon over the chicken mixture and any residual juices. Scatter with coriander and spring onion and top each bowl with a halved jammy egg and crunchy chilli oil, if using.