Sweet and Spicy Chicken with Miso-Lime “Noodle” Salad


I’m always on the lookout for healthy alternative ingredients for dinner during the week. I figure if I get creative with nutritious yet yummy food during the week, I can enjoy myself  a little more on the weekend. So when I came across kelp noodles a few years ago, I’ve tried to incorporate them into noodle-y dishes ever since. These noodles are quite delicious! And don’t let the word “kelp” scare you into thinking they taste like the ocean- they’re actually a blank canvas! The beauty of these noodles is that because they don’t taste like much on their own, they take on the flavors of whatever marinade you soak them in. For example, in this recipe the crunchy kelp noodles take on this vibrant, tangy-sweet-salty flavor from the honey, miso, ginger, and lime vinaigrette. What’s even better is that they are ready to eat right out of the package! No cooking or boiling — just toss with your favorite veggies, top with some sweet and spicy chicken, and you’re good to go.

Sweet and Spicy Chicken with Miso-Lime “Noodle” Salad

Yields 4 portions

img_3677Sweet and Spicy Chicken


  • 4 boneless, skinless chicken breasts
  • 4 tbsp. sweet chili sauce (store-bought is easiest for the weekday, but if interested, ask for my homemade recipe!)
  • 1 shallot, roasted
  • 2 cloves garlic, roasted
  • 2 tbsp. hot sauce, plus 1 tsp. (try my Turkish Hot Sauce recipe!)
  • 2 tbsp. avocado oil (or other neutral oil)
  • 3 tbsp. apple cider vinegar
  • salt and pepper

Blend all of the ingredients except the chicken and sweet chili sauce in a blender until smooth. Pour the blended liquid on the chicken, evenly coating, and let rest to marinate for 1 hour. After 1 hour, sprinkle the chicken with a little salt and pepper. Now you can either grill your chicken (medium heat for 10-15 or until the internal temperature is 155°F), or roast your chicken (400°F oven for 10-15 or until the internal temperature is 155°F). Don’t forget to rest your cooked chicken for 10 minutes before cutting and serving. While the chicken is resting, mix 1 tsp. of hot sauce with the sweet chili sauce and spread evenly over chicken.

img_3679Miso-Lime “Noodle” Salad


  • 12 oz. bag of kelp noodles
  • 2 small carrots, shaved
  • 3 radishes, shaved
  • ½ cup bean sprouts
  • 1 cup baby arugula
  • ½ cup pickled cucumbers (recipe below)
  • ¼ bunch of cilantro, chopped
  • 1 lime, juiced
  • 2 tbsp. fresh ginger
  • 1½ tsp. white miso
  • 2 tsp. honey
  • 1 tbsp. rice wine vinegar (or apple cider vinegar)
  • 1 garlic clove
  • 1 tsp. dijon mustard
  • ½ cup neutral oil (avocado, canola, or vegetable)
  • 1 tsp. salt
  • ½ tsp. black pepper

Crunchy and fresh kelp noodles! I found mine at Whole Foods.

For the vinaigrette, blend the lime juice, ginger, miso, vinegar, honey, garlic, dijon mustard, oil, salt, and pepper until emulsified and a creamy consistency. If the vinaigrette is too watery, add another tablespoon of oil and blend. Add more salt if desired. Mix all of the other ingredients with the vinaigrette right as you’re pulling your chicken out of the oven to rest (the 10 minutes to rest the chicken will give the salad time to soak up that lime-miso vinaigrette).

Pickled Cucumbers (great for snacking or adding sweet-tangy punch to dishes)


  • 1 english cucumber
  • 1½ cup rice vinegar (or apple cider vinegar)
  • 1 cup sugar
  • 1 tbsp. salt
  • 1 tsp. mustard seeds
  • 1 tsp. coriander
  • 1 tsp. pink peppercorns (optional)
  • 1 star anise (optional)
  • 2 tbsp. fresh ginger, roughly chopped

Cut off the ends of the cucumber, cut in half lengthwise, slice in ¼ inch moons, and place in a clean, metal bowl. In a pot, boil the remaining ingredients. Once boiling, pour over cucumbers (make sure the cucumbers are submerged), and cool completely.


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