Grilled Chicken and Soba Noodles with Miso Vinaigrette
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Ingredients
3 oz raw soba noodles
½ cup grated carrots
2 tablespoons canola oil
1 tablespoon white / yellow miso (soy paste)
1 tablespoon rice wine vinegar
1 tablespoon low-sodium soy sauce
2 teaspoons dark sesame oil
1 ½ teaspoons minced fresh peeled ginger
1 teaspoon honey
1 ½ cups thinly sliced red cabbage
½ cup green onions, sliced diagonally
1 teaspoon black sesame seeds
2 skinless and boneless chicken breast halves (8 oz each), cut horizontally in half to form 4 patties (4 oz each)
½ teaspoon freshly ground black pepper
¼ teaspoon kosher salt
Cooking Spray
To make
The vinaigrette serves as a noodle sauce and icing before the chicken hits the grill. The noodle mix and chicken can be prepared a couple of days in advance.
Prepare the soba noodles according to the instructions on the package. Add the carrots in the last minute of cooking. Drain; rinse with cold water. Drain the water.Combine the butter and the following 6 ingredients (with honey) in a large bowl, stirring with a whisk. Place 2 tablespoons of the miso mixture in a medium bowl. Add the noodle, cabbage, and green onion mixture to the remaining miso mixture; stir to coat. Sprinkle with sesame seeds.Sprinkle the chicken with pepper and salt. Add the chicken to the remaining 2 tablespoons of the miso mixture, turning to coat. Preheat a grill pan over medium-high heat. Brush the mold with cooking spray. Transfer the chicken to the skillet; cook for 3 minutes on each side or until tender. Serve with the noodle mixture.
Prepare the soba noodles according to the instructions on the package. Add the carrots in the last minute of cooking. Drain; rinse with cold water. Drain the water.Combine the butter and the following 6 ingredients (with honey) in a large bowl, stirring with a whisk. Place 2 tablespoons of the miso mixture in a medium bowl. Add the noodle, cabbage, and green onion mixture to the remaining miso mixture; stir to coat. Sprinkle with sesame seeds.Sprinkle the chicken with pepper and salt. Add the chicken to the remaining 2 tablespoons of the miso mixture, turning to coat. Preheat a grill pan over medium-high heat. Brush the mold with cooking spray. Transfer the chicken to the skillet; cook for 3 minutes on each side or until tender. Serve with the noodle mixture.
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Author:Admin
Published: 11/20/2023 8:49 PM
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