Method: 
The night before – Combine miso, soy sauce, mirin and honey in a bowl. Toss chicken strips in the marinade mixture until well-coated and transfer it to a zip lock bag or covered bowl. Cook pasta according to the package instructions. Set aside, cool then refrigerate.

On the day: In a large frying pan, stir-fry chicken strips till fully cooked. Add cooked pasta. Toss gently with freshly cubed avocado with lemon juice.

Note, you can also cook the chicken a day in advance if it has had at least an hour to marinade and this lunchbox pasta will be good in the fridge in an airtight container to serve for a couple of days.

Recipe created for The Avo Tree by Emma Ong