Grilled Chicken and Soba Noodles with Miso Vinaigrette

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Grilled Chicken and Soba Noodles with Miso VinaigretteRecipe

Photo: Justin Walker; Styling: Carla Gonzalez-Hart

The vinaigrette doubles as a sauce for the noodles and a glaze before the chicken hits the grill. The noodle mixture and the chicken can be made a couple of days ahead.

Serves 4 (serving size: 1 chicken cutlet and 3/4 cup noodle mixture)


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3 ounces uncooked soba noodles
1/2 cup shredded carrot
2 tablespoons canola oil
1 tablespoon white/yellow miso (soybean paste)
1 tablespoon rice wine vinegar
1 tablespoon lower-sodium soy sauce
2 teaspoons dark sesame oil
1 1/2 teaspoons minced peeled fresh ginger
1 teaspoon honey
1 1/2 cups thinly sliced red cabbage
1/2 cup diagonally sliced green onions
1 teaspoon black sesame seeds
2 (8-ounce) skinless, boneless chicken breast halves, halved horizontally to form 4 (4-ounce) cutlets
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
Cooking spray


Hands-on: 22 Minutes
Total: 22 Minutes

1. Prepare soba noodles according to package directions. Add carrot during last minute of cooking. Drain; rinse with cold water. Drain.

2. Combine oil and next 6 ingredients (through honey) in a large bowl, stirring with a whisk. Place 2 tablespoons miso mixture in a medium bowl. Add noodle mixture, cabbage, and green onions to remaining miso mixture; toss to coat. Sprinkle with sesame seeds.

3. Sprinkle chicken with pepper and salt. Add chicken to reserved 2 tablespoons miso mixture, turning to coat. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 3 minutes on each side or until done. Serve with noodle mixture.

Created date

December 2014

Nutritional Information

Calories 329
Fat 12.9 g
Satfat 1.6 g
Monofat 6.4 g
Polyfat 3.6 g
Protein 30 g
Carbohydrate 25 g
Fiber 2 g
Cholesterol 73 mg
Iron 2 mg
Sodium 586 mg
Calcium 44 mg