chicken banh mi
miso-easy | serves 1 | prep time 15 minutes | cook time
- 1 sachet miso'easy
- 2 tsp tamari
- 1 tsp sriracha
- handful shredded carrots
- handful beansprouts
- handful cucumber, peeled matchsticks
- 4 sheets itsu sea salt crispy seaweed thins
- 1 tsp ginger
- 1 tbsp rice wine vinegar
- 1 tbsp sugar
- 1 tsp salt
- 150g cooked chicken breast pieces
- 1 tbsp sriracha mayo
- 1 small baguette
To create the spread for the baguette, mix together the miso'easy, tamari and sriracha in a small bowl. Set aside.
Make a pickling liquid by mixing the ginger, rice wine vinegar, sugar and salt together. Add the veggies to a bowl or jar and pour the pickling liquid over them. Set them aside and leave to pickle.
Cut the baguette into the size of your choice for the perfect sandwich. Spread the miso sauce you made over the baguette and place the seaweed thins on top. Add the chicken pieces and pickled veggies.
Squeeze some sriracha mayo on top to complete the filling. If you don't have a bottle of sriracha mayo, you can make your own simply mixing sriracha sauce & mayonnaise together. Alternatively you can just add mayonnaise, sweet chilli or a sauce of your choice.