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Maggie Beer

Miso and Ginger Chicken Thighs with Buckwheat Noodles

Step 1: Preheat oven to 200C.

Step 2: In a food processor, whiz the marinade ingredients until they form a paste. Toss chicken thighs through the paste and refrigerate for 2 hours. Pat off excess marinade.

Step 3: In an oven-proof frypan, seal chicken carefully on skin side then place into the oven in the pan. Bake for 8 minutes, remove from oven and rest for 5 minutes.

Step 4: Warm dressing ingredients in a pan until plum paste is melted, then allow to cool.

Step 5: To prepare the buckwheat noodles, cook to pack instructions, then toss with plum paste dressing and an extra dash of olive oil.

Step 6: To serve, place buckwheat noodles in centre of plate, top with sliced chicken thighs and garnish with spring onion.


  1. 440g 2 x 220g boneless chicken thighs with skin on
  2. 170g 2 bundles buckwheat noodles
  3. 2 spring onion green tops finely cut on angle


  1. 4 tbspn miso paste
  2. 60g piece of ginger peeled and grated
  3. 2 lemons zested
  4. 40ml 2 tbspn Verjuice

Plum Paste Dressing

  1. 1 tbspn soy sauce
  2. 40ml 2 tbspn Verjuice

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