Japanese-Style Chicken & Miso Sesame Noodles
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Japanese-Style Chicken & Miso Sesame Noodles

Japanese-Style Chicken & Miso Sesame Noodles

with Chicken Thighs, Stir-Fried Cabbage, Carrots & Edamame

Celebrate Asian Heritage Month with a bowl of springy, chewy Sun Noodle Ramen Noodles! You’ll toss them in a savory-sweet sauce packed with flavor powerhouses like soy sauce, miso, sweet Thai chili sauce, and Korean chili flakes. Add in a colorful stir-fry of edamame, carrots, and red cabbage, and your one-bowl meal is ready (all in a quick 20 minutes!).

Easy Prep

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time5 minutes


serving amount

1.5 ounce

Sesame Dressing

(Contains Soy, Sesame, Wheat)

1 ounce

Sweet Thai Chili Sauce

2 unit

Miso Sauce Concentrate

(Contains Soy)

2 teaspoon

Dijon Mustard

2 tablespoon

Soy Sauce

(Contains Soy, Wheat)

5 teaspoon

Rice Wine Vinegar

1 teaspoon

Korean Chili Flakes

1 tablespoon

Sesame Seeds

(Contains Sesame)

4 ounce

Red Cabbage and Carrot Mix

4 ounce


(Contains Soy)

2 unit


10 ounce

Sun Noodle Fresh Noodles

(Contains Wheat)

10 ounce

Diced Chicken Thighs

Not included in your delivery



2 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories890 kcal
Fat27 g
Saturated Fat4 g
Carbohydrate103 g
Sugar18 g
Dietary Fiber7 g
Protein52 g
Cholesterol135 mg
Sodium2140 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Large Bowl
Large Pan


Make Sauce

• Bring a large pot of water to a boil. Wash and dry produce. • In a large bowl, whisk together sesame dressing, chili sauce, miso sauce concentrates, mustard, 1½ TBSP soy sauce (3 TBSP for 4 servings), ¼ tsp vinegar (½ tsp for 4), and as many chili flakes as you like (we used half).

Rinse shrimp under cold water, then pat dry with paper towels, or open package of chicken and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp or chicken in a single layer; season with salt and pepper. Cook, stirring occasionally, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

Toast Sesame Seeds

• Heat a large dry pan over medium-high heat. Add sesame seeds and toast, stirring frequently, until fragrant and golden brown, 2-3 minutes. • Transfer to bowl with miso-sesame sauce.

Use pan used for shrimp or chicken here.

Sir-Fry Veggies

• Heat a drizzle of oil in same pan over medium-high heat. Add cabbage and carrot mix and edamame; season with salt and pepper. Cook, stirring occasionally, until just tender, 2-3 minutes.

Prep & Cook Noodles

• Meanwhile, trim and thinly slice scallions. • Once water is boiling, gently separate Sun Noodle Ramen Noodles and add to pot. Cook, stirring, until just tender, 2 minutes. • Drain and rinse thoroughly under cold water, at least 30 seconds. Shake off any excess water.

Toss Noodles

• Transfer drained noodles to bowl with sauce. Using tongs, toss until noodles are evenly coated. • Add half the scallions and half the stir-fried veggies; toss until evenly combined.

Add half the shrimp or half the chicken along with half the scallions and half the stir-fried veggies.


• Divide noodles between bowls; top with remaining stir-fried veggies. Garnish with remaining scallions and serve.

Top noodles with remaining shrimp or remaining chicken along with remaining stir-fried veggies.

Chicken is fully cooked when internal temperature reaches 165°.