Grilled Chicken and Soba Noodles with Miso Vinaigrette
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
Preparation
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.
