This Grilled Chicken and Soba Noodles with Miso Vinaigrette is from Cooking Light Magazine and is perfect for a warm summer evening. You can make the whole thing ahead of time and eat it chilled with a lovely glass of wine.
Prep: 20 mins
Cook: 20 mins
Yields: 4 Servings
Ingredients
3 ounces uncooked soba noodles
½ 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
1½ teaspoons fresh ginger, minced
1 teaspoon honey
1½ cups red cabbage, thinly sliced
½ cup green onions, diagonally sliced
1 teaspoon black sesame seeds
4 skinless, boneless chicken breasts
½ teaspoon freshly ground black pepper
¼ teaspoon kosher salt
Cooking spray
Directions
1Prepare soba noodles according to package directions. Add carrot during last minute of cooking. Drain; rinse with cold water. Drain.
2Combine 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.
3Sprinkle 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.
Recipe adapted from Cooking Light Magazine Laraine Perri, JANUARY 2015