Grilled Chicken and Soba Noodles with Miso Vinaigrette

7 Reviews
ADD YOUR REVIEW
Photo: Justin Walker; Styling: Carla Gonzalez-Hart
Hands-on Time
22 Mins
Total Time
22 Mins
Yield
Serves 4 (serving size: 1 chicken cutlet and 3/4 cup noodle mixture)
By Laraine Perri
January 2015
RECIPE BY Cooking Light

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.

Ingredients

  • 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

Nutritional Information

  • 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

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.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

EllenDeller's Review

lmbott
January 10, 2015
This was really fabulous, though I have to say that I made half the chicken (there are just two of us) but all of the sauce, soba, and slaw, and while I was okay with one serving, my husband ate the three remaining servings of the noodles & slaw and would've looked for more if I hadn't anticipated that the amount given would be insufficient.. If you're all light eaters, then it's okay as is, but with someone tall & athletic, you'll need more. The slaw is fantastic. Chicken was a bit dry and cooked too long. I'd definitely cut the cooking time and use a teaspoon of oil in the pan.

Awesome!

steponme
March 13, 2016
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

Nancy
September 28, 2015
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

sukeedog
August 30, 2015
The miso vinaigrette is excellent!

JillyBurke's Review

JillyBurke
February 15, 2015
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

mahoneycook
February 03, 2015
Excellent recipe that my entire family enjoyed- picky eaters included. Easy weeknight meal.

NancieLewis's Review

NancieLewis
January 28, 2015
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!