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Method

1. Preheat the oven to 200C/180C Fan/Gas 6.

2. Whisk together the chicken stock and 80g/3oz miso paste in a medium saucepan over a medium heat. Put a lid on and bring to the boil.

3. Once the stock is boiling, add the green beans and replace the lid. Cook for 5 minutes.

4. Meanwhile, make the marinade by whisking all of the ingredients together in a large bowl. Set aside.

5. When the beans are cooked, remove from the stock using a slotted spoon and place on a chopping board. Add the broccoli to the stock, cover with a lid and cook for 5 minutes.

6. Meanwhile, slice the beans into smaller pieces and add to the marinade. Finely slice the radishes and spring onion and add to the marinade.

7. When the broccoli is cooked, remove from the stock using a slotted spoon. Place on a baking tray and put in the preheated oven for 6–8 minutes until charred.

8. Slice the chicken breasts in half and place in the hot stock. Replace the lid and leave to poach gently for 12 minutes – don’t let the stock boil. Remove from the stock and slice into thin strips.

9. To soften the noodles, put them in a bowl and pour over boiling water. Leave them to stand until ready to serve.

10. Add the cashew nuts, sesame seeds and chilli flakes to a dry frying pan and toast over a gentle heat. Once they start to colour, remove from the heat and finely chop.

11. Add the charred broccoli to the marinade and stir well to coat.

12. Drain the noodles and divide between two bowls. Top with the marinated vegetables, sliced chicken breast and drizzle with the remaining marinade. Garnish with the nut mixture and chopped herbs.