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Grilled Chicken and Soba Noodles with Miso Vinaigrette

Photo: Justin Walker; Styling: Carla Gonzalez-Hart

Hands-on time 22 mins
Total time 22 mins

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

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.


  • 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

Nutrition 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

How to Make It

  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.