Cold Sesame, Noodles Salad

For the dressing:

  • 1/4 cup rice vinegar

  • 2 cloves garlic, minced

  • 1 tablespoon grated fresh peeled ginger

  • 2 tablespoons white or red miso paste

  • 2 tablespoons tahini

  • 2 tablespoons tamari or soy sauce

  • 1 tablespoon toasted sesame oil

  • 1/4 teaspoon red pepper flakes (optional)

For the salad:

  • 8 ounces dried wide rice noodles

  • 2 cups finely shredded red cabbage

  • 1/2 medium English cucumber, julienned

  • 1 cup frozen shelled edamame, thawed

  • 2 tablespoons 

    black sesame seeds, divided

  • 2 cooked boneless, skinless chicken breasts (about 1 pound), sliced into 1/4-inch thick strips

  • 4 medium scallions, green part only, thinly sliced on the diagonal

  1. Make the dressing: Whisk the vinegar, garlic, ginger, miso, tahini, and tamari or soy sauce together in a small bowl. While whisking, slowly pour in the oil and whisk until emulsified; set aside.

  2. Make the salad: Break the dried noodles in half and cook according to the package instructions. Drain and rinse thoroughly under cold water to remove excess starch. Set aside until completely cooled.

  3. Place the cooled noodles, cabbage, cucumber, edamame, 1 tablespoon of the sesame seeds, and about 1/4 of the dressing in a large bowl. Toss to combine. Top with the chicken, scallions, and remaining sesame seeds. Drizzle with the remaining dressing and toss together.