- Calories 329
- Fat 12.9g
- Satfat 1.6g
- Monofat 6.4g
- Polyfat 3.6g
- Protein 30g
- Carbohydrate 25g
- Fiber 2g
- Cholesterol 73mg
- Iron 2mg
- Sodium 586mg
- Calcium 44mg
Grilled Chicken and Soba Noodles with Miso Vinaigrette
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.
How to Make It
Step 1
Prepare soba noodles according to package directions. Add carrot during last minute of cooking. Drain; rinse with cold water. Drain.
Step 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.
Step 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.
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Awesome!
I was looking for a quick recipe for some thin-sliced (skinny) chicken I bought a couple days prior. I had most of the ingredients on hand and just stopped into the local grocery for miso paste and red cabbage. Wow! Nice super quick meal! I added asparagus tips. Edamame would have been nice too! Will definitely make again!
Delicious
Fairly quick to put together and pretty tasty. I imagine any meat would go great with the soba salad. This one will go in the rotation.
Tasty
The miso vinaigrette is excellent!
JillyBurke's Review
Lots of light flavor but a bit heavy on the slaw for my taste. Needs more soba noodles. Probably better for a warm weather meal as opposed to winter due to cold noodles.
mahoneycook's Review
Excellent recipe that my entire family enjoyed- picky eaters included. Easy weeknight meal.
NancieLewis's Review
This recipe is absolutely fabulous! It came together quickly and easily - 30 minutes start to finish. I agree with another reviewer that the recipe for the slaw makes 4 small servings - I will double the slaw next time. I had smaller (5-6 oz.) chicken breasts, so I pounded them thin and cooked them for 4 minutes on each side, which turned out to be perfect. The only change I made to the recipe itself was to sprinkle a bit of chopped, dry-roasted peanut on the slaw before serving. The flavors are outstanding - give this a try!
EllenDeller's Review