Miso Butter Noodles ~ Solo Dinner

Miso Butter Noodles With Crispy Sprouts

A speedy and fun solo dinner. Add prawns or chicken for a protein boost.

Ingredients:

1 medium free range egg

1 nest medium egg noodles

25g unsalted butter

1 clove garlic

1 1/2 teaspoon white miso

1 teaspoon clear honey

1 1/2 tablespoon EVOO

100g or 1/3 cup trimmed Brussels Sprouts, halved

1 lime juice

1 salad onion, thinly sliced

Directions:

Bring a small pan of water to a boil and cook the egg for 7 minutes.  Drain and run under cold water., peel and set aside.  In the same pan cook the noodles according to the package directions and drain well

Meanwhile in another bowl beat together the butter, garlic, miso, and honey till smooth.  

Set a pan over high heat then add the oil and cook the sprouts 2 to 3 minutes until browned.  Add a splash of water and cook for 2 minutes more.  

Add the butter and noodles on the sprouts, tossing well to coat the noodles in the sauce.  Squeeze in a little lime juice to taste, adding a splash of water to loosen if needed then transfer to a bowl.  Cut the egg in half and set on top, scatter over the salad onions and serve.

Chicken Caesar Toast

Chicken Caesar Toast

Creamy Caesar Salad makes a brilliant toast topper, ideal for summer dining.  The bonus is a recipe written specifically for one.

Ingredients:

1 romain lettuce

2 teaspoons olive oil

1/2 cup chicken pieces

1 salad onion, thinly sliced

2 tablespoons reduced fat Caesar dressing

1 tablespoon finely grated Parmigiano Reggiano

1/4 lemon juice

2 slices sourdough bread, toasted

Directions;

Preheat the grill to high.  Cut the lettuce in 1/2 inch lengthwise and drizzle with oil.  Put the cut side down on a baking tray and grill for 3 to 5 minutes turning halfway until charred on both sides.  Set aside until cool enough to handle.

Meanwhile in a large bowl, mix together the chicken and salad onion, and drizzle  over the dressing and sprinkle with most of the cheese.  Trim the bases of the charred lettuce bases and separate the leaves.  Add to the bowl and with the lemon juice, season and toss together.  Toast the bread under the grill until golden on both sides (keep a close eye).  Pile the salad onto the warm toast and sprinkle over the remaining cheese to serve.