Japanese Miso-Glazed Chicken with Vietnamese Rice Noodles

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Tender chicken glazed with Japanese miso, served over Vietnamese rice noodles and topped with lemongrass and lime. This japanese-inspired asian (gluten-free) ready in about 55 minutes pairs chicken thighs, miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 500g chicken thighs
• 3 tbsp miso paste
• 2 tbsp mirin
• 1 tbsp sugar
• 200g Vietnamese rice noodles
• 1 stalk lemongrass
• 1 lime
• 1 tsp chili flakes

Instructions

1. Step 1: In a large bowl, combine 3 tbsp miso paste, 2 tbsp mirin, and 1 tbsp sugar. Add 500g chicken thighs, ensuring they are fully coated in the marinade. Cover and refrigerate for 30 minutes, turning once halfway through. Tip: For even glazing, press the marinade into the chicken flesh with your fingers before refrigerating.
2. Step 2: Place 200g Vietnamese rice noodles in a heatproof bowl. Pour over 400ml warm water, ensuring the noodles are fully submerged. Let soak for 20 minutes, then drain thoroughly. Tip: Avoid boiling the noodles—soaking prevents them from becoming mushy and maintains their chewy texture.
3. Step 3: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 stalk lemongrass (trimmed and sliced into 1/2-inch rounds) and 1 tsp chili flakes. Sauté for 2 minutes until fragrant, then add the marinated chicken thighs. Cook for 12–15 minutes, turning occasionally, until the glaze becomes sticky and caramelized on the chicken skin. Tip: Don’t stir the chicken too frequently during the first 5 minutes to allow the glaze to caramelize.
4. Step 4: Transfer the chicken to a plate. Add the soaked and drained rice noodles to the skillet, along with 1 tbsp water. Toss over medium heat for 2–3 minutes until the noodles absorb the glaze and are tender. Return the chicken to the skillet, mix well, then garnish with grated zest of 1 lime. Serve warm, squeezing fresh lime juice over the dish before serving. Tip: For extra brightness, add a few drops of lime juice directly to the pan during the final minute of cooking.