Cold Miso Noodle Salad with Chicken
This Cold Miso-Ginger Noodle Salad is loaded with crunchy veggies, tender chicken, and a creamy miso-ginger dressing. Use any noodles you like. I used udon in the photos, but soba or rice noodles work just as well. Finish it off with toasted peanuts and sesame seeds for extra texture. Perfect as a light main or a flavorful side!
Servings: 6 servings
Ingredients
- 8 ounces dry soba noodles or udon noodles
- 1 cup shredded cooked chicken
- 1 to 2 large carrots shredded
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 cup sugar snap peas sliced
- 2 scallions thinly sliced
- ¼ cup chopped fresh basil
- ½ cup Miso Ginger Dressing or use a store-bought Miso dressing
- ¼ cup peanuts toasted and chopped
- 2 tablespoons toasted sesame seeds
Instructions
- Start by cooking the noodles according to the package instructions. Once they’re done, rinse them under cold water to stop the cooking process and keep them from sticking together. Drain well and set them aside.
- While the noodles are cooking, chop up all your veggies so they’re ready to go.
- In a large bowl, toss the cooled noodles with the chicken, carrots, bell peppers, peas, scallions, and basil. Give everything a gentle mix.
- Now, pour the Miso Ginger Dressing over the salad and toss everything together until evenly coated.
- Sprinkle some crushed peanuts and sesame seeds on top. Serve right away, or let it chill for 30 minutes so the flavors really come together.
Nutrition
Serving: 1 serving | Calories: 240kcal | Carbohydrates: 17g | Protein: 9g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Cholesterol: 21mg | Sodium: 581mg | Potassium: 319mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3879IU | Vitamin C: 78mg | Calcium: 44mg | Iron: 2mg
