Grilled Chicken And Soba Noodles With Miso Vinaigrette Food

GRILLED CHICKEN AND SOBA NOODLES WITH MISO VINAIGRETTE

Grilled chicken and soba noodles with miso vinaigrette image

Number Of Ingredients 15

Ingredients

3 ounces soba noodles
1/2 cup shredded carrot
2 tablespoons canola oil
1 tablespoon white miso paste
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
2 teaspoons Sesame oil
1.5 teaspoons minced ginger
1.5 cups thinly sliced red cabbage
1/2 cup 1/2 cup diagonally sliced green onions
1 teaspoon sesame seeds
1 pound boneless chicken thighs or cutlets
1/2 teaspoon pepper
1/4 teaspoon kosher salt
1 teaspoon honey

Steps:

Prepare soba noodles and add carrots during last minute of cooking. Drain and rinse with cold water.
Combine oil and next ingredients through ginger and honey in large bowl, whisking. Place 2 tbsp in a medium bowl. Add noodles, cabbage and green onions and toss. Add sesame seeds.
Sprinkle chicken with pepper and salt. Add to reserved 2 tbsp miso mixture. Grill chicken til done and serve with noodles.

SOBA SALAD WITH MISO DRESSING

Soba Salad with Miso Dressing image

Provided by Michael Romano

Categories Salad Ginger Soy Vegetarian Dinner Lunch Carrot Radish Spring Noodle Soy Sauce Lime Juice Green Onion/Scallion Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

Kosher salt
For the dressing
5 tablespoons white miso paste
1/2 cup chopped peeled fresh ginger
1/4 cup soy sauce
3 tablespoons fresh lime juice
1 large egg
1 cup vegetable oil
Freshly ground black pepper
1 pound soba noodles
4 medium carrots, peeled and coarsely grated (about 4 cups)
2 bunches scallions, thinly sliced on the bias (about 2 1/2 cups)
2 bunches radishes, thinly sliced (about 4 cups)

Steps:

Bring 4 quarts water to a boil in a large pot and add 2 tablespoons salt.
Meanwhile, make the dressing: Combine the miso paste, ginger, soy sauce, and lime juice in a blender and blend, at medium speed until smooth. Add the egg and blend until combined. With the motor running, slowly add the oil. Once the dressing is smooth, add pepper to taste; you won't need salt, because the miso and soy sauce are salty. (The dressing can be made up to 1 day ahead and refrigerated, covered.)
Add the soba noodles to the boiling water and cook, stirring often, until al dente. Drain the noodles and rinse well under cold running water. Drain well, transfer to a baking sheet, then spread out and let cool.
In a large bowl, combine the noodles with the carrots, scallions, and radishes. Toss with the miso dressing and serve at room temperature or cold. (The soba salad can be made up to 2 hours in advance.)

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