Rating: 4.5 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Laraine Perri
This Story Originally Appeared On cookinglight.com

Gallery

Credit: Justin Walker; Styling: Carla Gonzalez-Hart

Recipe Summary

hands-on:
22 mins
total:
22 mins
Yield:
Serves 4 (serving size: 1 chicken cutlet and 3/4 cup noodle mixture)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Nutrition Facts

329 calories; fat 12.9g; saturated fat 1.6g; mono fat 6.4g; poly fat 3.6g; protein 30g; carbohydrates 25g; fiber 2g; cholesterol 73mg; iron 2mg; sodium 586mg; calcium 44mg.
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