Miso chicken noodle salad
This easy noodle salad with grilled miso chicken is a delicious, fresh and healthy lunch recipe. It works just as well as a light dinner and is great to meal prep ahead.
Ingredients needed
- Chicken. I used skinless boneless chicken breasts but boneless chicken thighs will also work well.
- Noodles. Any noodles you have or like. I used egg noodles but soba noodles, ramen noodles or rice noodles will be delicious too.
- Red cabbage.
- Cucumber. Other vegetables like sugar snap peas, red bell pepper, red onion, green onions/spring onion, broccolini, radish and carrots can also be used. Edamame is also a great option.
- Fresh herbs. I used mint and coriander/cilantro but basil can also be used.
- Fresh chillies. Optional.
- For the marinade: Miso paste, rice vinegar, soy sauce, sesame oil, honey, fresh garlic cloves.
- For the dressing: Olive oil, lemon juice/rice vinegar, soy sauce, honey.
How to make noodle salad (summary)
- Marinate the chicken: Whisk together the marinade ingredients in a medium bowl. Slice the chicken breasts in half, horizontally. Add the chicken to a bowl or ziploc bag and pour over the marinade. Allow to marinate for at least 30 minutes (you can also leave it to marinate overnight in the fridge).
- Cook the chicken: Heat a large skillet, grill pan or frying pan over medium-high heat. Add the chicken and allow to cook for 3-4 minutes per side until golden brown and cooked through. Remove from the heat and allow to rest for 10 minutes while you cook the noodles.
- Cook the noodles: Cook according to package instructions then rinse under cold water and drain. Transfer to a large mixing bowl. Thinly slice the cabbage and cucumber and add the fresh herbs. Add the veggies to the bowl. Slice the chicken and add to the salad.
- Make the dressing: Whisk together the dressing ingredients and pour over the salad. Toss together then serve. Sriracha can be used if you want a spicy dressing.
Can I make this in advance?
The salad can be made and kept in an airtight container for up to 3 days. Keep the dressing separate and only dress once you’re ready to serve. The dressing can be kept in the fridge for up to 2 weeks.
Noodle salad recipes
Servings: 6
Calories: 376kcal
Ingredients
- 500 g (1lb) chicken breasts
For the marinade
- 2 tbsp miso paste
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp honey
- 2 garlic cloves minced
For the salad
- 500 g (1lb) noodles
- 4 cups red cabbage shredded
- 6 small cucumbers sliced
- ½ cup fresh mint
- ½ cup fresh coriander/cilantro
- fresh chillies sliced (optional)
For the dressing
- 2 tbsp olive oil / canola oil
- 2 tbsp rive vinegar/lemon juice
- 2 tbsp soy sauce
- 1 tbsp honey
Instructions
- Whisk together the miso paste, rice vinegar, soy sauce, sesame oil, honey and minced garlic in a medium bowl.
- Slice the chicken breasts in half, horizontally. Add the chicken to a bowl or ziploc bag and pour over the marinade.
- Allow to marinate for at least 30 minutes (you can also leave it to marinate overnight in the fridge).
- Heat a large skillet, grill pan or frying pan over medium-high heat. Add the chicken and allow to cook for 3-4 minutes per side until golden brown and cooked through.
- Remove from the heat and allow to rest for 10 minutes while you cook the noodles.
- Cook according to package instructions then rinse under cold water and drain. Transfer to a large mixing bowl.
- Thinly slice the cabbage and cucumber and add the fresh herbs. Add the veggies to the bowl. Slice the chicken and add to the salad.
- Whisk together the oil, vinegar or lemon juice, soy sauce and honey and pour over the salad.
- Toss together then serve.
Nutrition
Calories: 376kcal | Carbohydrates: 61g | Protein: 23g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 1091mg | Potassium: 758mg | Fiber: 4g | Sugar: 14g | Vitamin A: 1055IU | Vitamin C: 42mg | Calcium: 80mg | Iron: 2mg
Tried this recipe?Let us know how it was!