Name: Miso chicken noodle salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 500 g (1lb) chicken breasts; 2 tbsp miso paste; 2 tbsp rice vinegar; 2 tbsp soy sauce; 1 tsp sesame oil; 2 tbsp honey; 2 garlic cloves (minced); 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)); 2 tbsp olive oil / canola oil; 2 tbsp rive vinegar/lemon juice; 2 tbsp soy sauce; 1 tbsp honey

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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

Miso chicken noodle salad

Grilled miso chicken noodle salad is a light, fresh and crunchy lunch recipe. Perfect to meal prep ahead or to feed a crowd.

5 from 2 votes

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Course: Lunch

Cuisine: Asian

Keyword: chicken noodle salad, noodle salad, noodle salad recipe

Prep Time: 20 minutes

Cook Time: 20 minutes

0 minutes

Total Time: 40 minutes

Servings:

Calories: 376kcal

Author: Alida Ryder

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.

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