Miso is a thick, fermented soybean paste. It comes in several versions; the most common, shiro miso, is also the mildest and sweetest. You may see it called yellow or white miso at the supermarket. If you're feeling adventurous, opt for "red miso." It's the darkest miso and has a strong, smoky flavor. Small bits of Japanese miso add worlds of flavor to every type of dish, from soups to stir-fries. In this grilled chicken dish, the miso 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, and the cooked dish makes great leftovers.
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
How to Make It
Prepare soba noodles according to package directions. Add carrot during last minute of cooking. Drain; rinse with cold water. Drain.
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.
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