Recipes
Recipes
Boutique
Restaurant
Subscriptions
Food products
Corporate
Careers
FR
My profile
My recipes
My menu planner
My grocery list
Logout
My RICARDO
Open main navigation
Recipes
Main Dishes
Barley and quinoa
Beef
Breakfast and brunch
Chicken
Duck
Eggs
Fish
Fondue
Game
Goose, guinea fowl and other poultry
Lamb
Legumes
Pasta
Pork
Quiches and savoury pies
Rice
Risotto
Sandwiches
Seafood
Tofu, soy and co.
Turkey
Veal
Vegetarian
Appetizers
Appetizers
Dips and salty spreads
Dressings and mayonnaise
Drinks and cocktails
Grilling marinades
Hors d'oeuvres
Jar mixes and ketchups
Non-alcoholic drinks and mocktails
Salads
Soups and broths
Sauces, butter and pesto
Savoury breads
Vegetables and gratinees
Desserts
Bars and squares
Brownies
Cakes
Candies, chocolates, sweets and snacks
Cookies
Cream desserts, mousse and meringues
Crepes and pancakes
Crisps and crumbles
Cupcakes
Frozen desserts
Fruit
Jam and sweet spreads
Muffins and dessert breads
Pastries
Pies
Pudding and tapioca
Yogurt and cheese
Ingredients
Beef
Cheese
Chicken
Chocolate
Cranberries
Cream
Duck
Eggs
Fish
Fruit
Game meats
Lamb
Legumes
Lobster
Pasta
Pork
Salmon
Shrimp
Tofu
Turkey
Veal
Vegetables
Discover
Sure Value
30-Minute Recipes
Budget Recipes
Comfort Food
Eat local
Freezer Recipes
Holidays
Healthy
Homemade Recipes
Potluck
New Year's Eve
Sheet Pan Recipes
Snacks
Slow Cooker Recipes
Sous Vide
The Best
Vegan
Vegetarian
Weekday Recipes
Winter Cottage Entertaining
World Cuisine
Zero Waste
View All Categories
Read
Watch
Chicken and Miso Pasta
(11)
Rate this recipe
Preparation
20 min
Cooking
20 min
Servings
4
Lactose-free
Dairy-free
Egg-free
See
Nutrition Facts
Categories
Ingredients
1/2 lb (250 g) spaghetti, plain or whole-wheat
6 cups (1.5 litres) thinly sliced Savoy cabbage
6 cups (1.5 litres) broccoli cut into florets
2 cups (500 ml) thinly sliced leek
2 cloves garlic, chopped
1 tablespoon (15 ml) peeled and chopped ginger
2 tablespoons (30 ml) canola oil
1/2 cup (125 ml) chicken broth
3 tablespoons (45 ml) miso paste
2 tablespoons (30 ml) hoisin sauce
1/2 teaspoon (2.5 ml) sambal oelek
1 1/2 cups (375 ml) leftover Orange Roasted Chicken, cut into cubes, warm
Toasted sliced almonds, to taste (optional)
Pepper
Preparation
In a large saucepan of salted boiling water, cook the pasta until
al dente
. Drain well and oil lightly. Set aside.
Meanwhile, in a large saucepan or wok, sauté the cabbage, broccoli, leek, garlic, and ginger in the oil until the vegetables are tender.
In a small bowl, combine the broth, miso, hoisin sauce, and sambal oelek. Pour into the pan with the vegetables. Add the pasta and chicken. Toss well. Season with salt and pepper. Serve and sprinkle with almonds.
Personal Note