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Miso is a thick, fermented soybean paste. 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.
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.