This cilantro lime noodles with Korean BBQ chicken and honey miso tofu is flexible and many toppings can be used with the bold clean flavors here.
So far we have tried grilled chicken, fresh mozzarella pearls, steak strips and a few other things I cant think of, but that is how much we enjoy this dish. We come back to this over and over.
The ingredients are clean and simple but the taste is amazing.
We made a simple Korean bbq chicken and honey miso tofu which is our favorite combination for this dish
Ingredients
CILANTRO SAUCE FOR THE NOODLES
2 bunches of cilantro (wash well and pat dry)
1 small to a medium clove of garlic
1 cup of powdered parmesan cheese
4 limes we will only be using them for the juice but fresh musth be used not bottled(roll limes on the countertop before cutting and juicing)
1/2 cup of water
1/2 cup olive oil (extra virgin)
MISO MARINADE FOR TOFU
3 packs of tofu extra firm
1/2 cup miso paste (white)
6 tablespoons of honey
1/4 cup of rice wine vinegar
2 tablespoons of dark brown sugar
1 tablespoon soy sauce
MARINADE FOR BBQ CHICKEN
1 bottle of Korean bbq sauce
1 bottle of sweet chili sauce
3 tablespoons of brown sugar
2 tablespoons soy sauce
1 tablespoon miso (white )
2 tablespoons Worcester sauce
1 tablespoon sriracha sauce (optional ) if you prefer not spicy.
Instructions
VERMICELLI CILANTRO NOODLES ( Local Asian markets normally have this)
Take a large pot and fill with water to bring to a boil. Once water boils turn off the heat add noodles let sit covered approx 4 minutes(noodle cook very quickly take off as soon as they become soft)
strain noodles running cold water over until they are no longer hot. Let drain well.
Add cilantro sauce to noodles in a large mixing bowl/ want the noodles to look wet but don't add all the cilantro sauce.
I reserve the rest in squeeze bottles and add more sauce to the dish if needed when I eat it.
MISO MARINADE FOR TOFU
( make sure to wrap in a clean dish towel and gently press down until liquid stops coming out/we want it as dry as possible but not broken up so be gentle.
once patted dry cube up into large squares(about 1" inch). put in a large shallow dish and cover with miso marinade (don't over marinade or it will get mushy!!) 1hr in the fridge
take out of the fridge and pat off extra marinade with paper towels until tofu is not dripping wet with the marinade or it won't brown.
put on a large cookie sheet that's been well greased with olive oil. Drizzle olive oil over the top as well
place in the oven on 350 for approx 40 minutes./ then before removing turn to broil and lightly to med. brown the tofu under the broiler.
MARINADE FOR BBQ CHICKEN
1: Mix all ingredients together whisking until smooth *** reserve at least a quarter cup of the marinade for the end!!!!. Place chicken thighs in a ziplock bag and pour marinade over them.
let the chicken marinate at least 4 hours.
2: heat oven to 400
3: take the chicken out of the marinade and pat dry (well) with a paper towel
4: place chicken in a glass pan and cook for 45 minutes (approx. can vary depending on the size of the thighs)
5: let chicken cool completely then dice up into bite-size cubes.
6: take reserved bbq sauce that you set aside and add to dices chicken coating completely.
We topped ours with grape tomatoes, roasted balsamic mushrooms, and fresh mozzarella but this is so versatile. Pick what makes you happy.
