Creamy Miso Noodle Salad

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

Preparation

1. Cook noodles as per package directions in a Multipurpose Pot.
2. 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.
3. Thinly slice snow peas, pepper, and cabbage.
4. In bowl, whisk together remaining broth mix, tahini, water, yogurt, and soy sauce. Set aside.
5. Drain and rinse noodles under cold water. Combine noodles, chicken, snow peas, pepper, and cabbage together in bowl. Toss with dressing. Refrigerate.
6. Before serving, garnish with toppings, as desired.