Shredded Chicken With Soba and Miso-Butter Sauce Recipe

So, I made this, and it is partially my fault that it didn't turn out great. I used 5 oz of noodles instead of 6, and added some wilted bok choy and snap peas with it, but the flavor of this dish was irredeemable for me. I used the rendered chicken fat in place of half of the butter, but I believe the olive oil burnt while searing the chicken (my stoves medium is a touch higher than other's, and my chicken got pretty dark, I should have checked on it a few times). Regardless the miso butter came out weirdly rich and too much miso for the dish, combined with the butter/fats it just kinda tasted like fat rather than having much flavor in my opinion. The noodles stuck to my pan really badly, even though I left some oil, plenty of stock, and stirred them, and the chicken took at least 20 minutes to get up to temperature. Definitely not a 30 minute meal, and if I were to make it again I would not use skin on thighs as I think that was mostly my issue. Probably the flavor just isn't for me, but the only thing you can taste is oil and miso, so there is much more interesting dishes i can spend 45 mins of my time on. If you love miso, and only miso, then give this a try, just keep an eye on the chicken and the noodles so they don't burn/stick.