Recipe: Donna Hay's Miso Chicken With Sweet Potato Noodle Salad

Ever since spiralizing became a thing, we’ve tried curling every phallus-shaped vegetable we could find. We’ve had varying success (read: eggplant). First, there were zoodles, which we turned into Alfredo pasta, next came the carrot, an equally effective healthy hack albeit somewhat harder to spiral, even yellow squash had a go, but the latest vegetable to meet the fate of the spiralizer is the sweet potato.
Sweet potato noodles (which we’ve taken the liberty to dub swoodles) are reigning supreme. They’re slightly tougher to make but hold their shape better than their green compadre. Plus, they’re super tasty (because sweet potato over zucchini is a no brainer).
While you might not be up to date with the trend, Donna Hay sure is—let’s be honest, she’s the culinary goddess creating the trends. Here, she shares one of her most recent, most delectable swoodle recipes: miso charred chicken with sweet potato noodle salad. It’s a mouthful to say but a tasty mouthful at least.

Charred Miso Chicken with Sweet Potato Noodle Salad

Serves 4


2 tablespoons white miso paste
1 tablespoon honey
2 cloves garlic, crushed
2 tablespoons extra virgin olive oil
720g chicken thigh fillets
800g sweet potato (kumara), peeled and spiralised or thinly shredded
2 green onions (scallions), thinly sliced
1½ cups (210g) frozen podded edamame, thawed
1 cup Thai basil leaves
1 cup coriander (cilantro) leaves
½ cup (75g) toasted cashews, chopped
lime wedges, to serve

coconut miso dressing
⅓ cup (80ml) coconut cream
2 tablespoons white miso paste
1 tablespoon lime juice
2 tablespoons water
1 teaspoon honey


  1. Preheat grill (broiler) to high. Place the miso, honey, garlic and half the oil in a large bowl and stir well to combine. Add the chicken and toss to coat. Set aside to marinate for 20 minutes.
  2. While the chicken is marinating, make the coconut miso dressing. Place the coconut cream, miso, lime juice, water and honey in a small bowl and whisk to combine. Set aside.
  3. Place the chicken on a large oven tray. Cook for 4–5 minutes or until lightly charred. Turn and cook for a further 4–5 minutes or until cooked through. Set aside.
  4. Preheat oven to 180°C (350°F). Divide the sweet potato between 2 large oven trays and toss with the remaining oil. Cook for 4–5 minutes or until just softened. Transfer all the sweet potato to one tray, add the onion and edamame and toss to combine. Slice the chicken. Divide the sweet potato mixture and chicken between plates and top with the basil, coriander, cashew and coconut miso dressing. Serve with lime wedges.

Got a new swoodles craving? Try Jacqueline Alwill’s sweet potato pad thai or if you want more from Donna Hay (because everything she touches turns to gold) check out her recipes.  

Donna Hay Fresh + Light Issue 09

Recipe and images from Donna Hay Fresh + Light magazine, issue 09. Shop the issue or subscribe to receive it on the reg. 


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