Cold Sesame, Noodles Salad
For the dressing:
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1/4 cup rice vinegar
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2 cloves garlic, minced
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1 tablespoon grated fresh peeled ginger
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2 tablespoons white or red miso paste
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2 tablespoons tahini
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2 tablespoons tamari or soy sauce
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1 tablespoon toasted sesame oil
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1/4 teaspoon red pepper flakes (optional)
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For the salad:
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8 ounces dried wide rice noodles
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2 cups finely shredded red cabbage
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1/2 medium English cucumber, julienned
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1 cup frozen shelled edamame, thawed
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2 tablespoons
black sesame seeds, divided
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2 cooked boneless, skinless chicken breasts (about 1 pound), sliced into 1/4-inch thick strips
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4 medium scallions, green part only, thinly sliced on the diagonal
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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.
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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.
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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.
