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.