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Export 14 ingredients for grocery delivery
Step 1
Whisk mirin, sake, miso and sugar in a large bowl to combine. Add chicken, toss to coat, cover and refrigerate for 20 minutes (or longer if time allows) to marinate
Step 2
Cook noodles according to packet instructions. Drain and cool under cold running water. Place noodles in a large bowl with 2 tsp oil and toss to coat. Add edamame, cabbage, spring onion and mint.
Step 3
To make dressing, whisk together remaining oil, soy sauce, vinegar, tahini and ginger in a bowl.
Step 4
Heat barbecue to high and grill chicken, turning often, for 6-8 minutes until slightly charred and cooked through. Cover loosely with foil, rest for 5 minutes and thickly slice.
Step 5
When ready to serve, add dressing and chicken to noodle mixture and toss to combine. Place on a platter and scatter with extra mint leaves and crisp shallots.
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