- 5 Tbsp rice wine vinegar
- 2 Tbsp white or yellow miso
- ¼ tsp sesame oil
- two 6 oz boneless skinless chicken breasts, cooked and thinly sliced
- 4 oz dried chinese plain or somen noodles, cooked according to package instructions
- 1 C cherry tomatoes, halved
- 1 C green beans, blanched
- 2 oz arugula, or other baby lettuce (about 2 ½ C loosely packed)
- ¼ C loosely packed, roughly chopped cilantro
- 2 papayas halved, peeled and seeded (or mango)
In a small bowl, whisk together rice wine vinegar, miso, and sesame oil until well combined. (or you can use soy sauce and a bunc of hoisin sauce with the vinegar and sesame oil)
In a medium bow, combine chicken, noodles, tomatoes, green beans, arugula, or other salad greens, and cilantro. Drizzle miso vinaigrette over salad and toss until evenly coated. Taste and adjust seasoning with more miso or vinegar if desired. If using papayas, place one papaya half on each of four plates.
*I like with mango and more noodles. I just have each person assemble as they like.
Kathleen Daelemans