Creamy Miso Noodle Salad
20 min
4 servings
510 calories
Ingredients
1 pkg (363 g) Soba buckwheat noodles
1⁄2 lb (225 g) boneless, skinless chicken breasts
2 tbsp Miso Broth Mix, divided
1 cup snow peas
1 red bell pepper
1⁄4 head red cabbage
3 tbsp tahini
3 tbsp water
2 tbsp 2% plain Greek yogurt
1 tbsp low-sodium soy sauce
Instructions
Cook noodles as per package directions in a Multipurpose Pot.
Meanwhile, cut chicken into bite-size pieces. Place in Multipurpose Steamer; coat with 1 tbsp broth mix. Microwave on high for 3–4 min, or until cooked.
Thinly slice snow peas, pepper, and cabbage.
In bowl, whisk together remaining broth mix, tahini, water, yogurt, and soy sauce. Set aside.
Drain and rinse noodles under cold water. Combine noodles, chicken, snow peas, pepper, and cabbage together in bowl. Toss with dressing. Refrigerate.
Before serving, garnish with toppings, as desired.
Nutritional Information
Per serving: Calories 510, Fat 10 g (Saturated 1.5 g, Trans 0 g), Cholesterol 40 mg, Sodium 600 mg, Carbohydrate 76 g (Fiber 5 g, Sugars 5 g), Protein 30 g.
Tips
If you can’t find soba noodles, swap in whole wheat spaghetti noodles or black bean spaghetti noodles instead.
Perfectly Balance Your Plate
This is a perfectly balanced plate.