Combine all ingredients for chicken marinade, whisking to dissolve any clumps of Miso paste. Rinse and pat dry chicken breasts. Add to a bowl with marinade, cover and put in the fridge for 1/2 hour or more. Pour 1 tbs peanut oil into a grill pan, use a paper towel to coat the pan and make sure there are no dry spots. When pan is hot, add the chicken, cover and cook on each side for about 10-15 minutes. Do not flip prematurely. When chicken is no longer pink on the inside (you can check by making a tiny incision in the thickest part of the breast), remove from heat, and allow to cool on a cutting board while you prepare the rest of the salad. If you wait for the meat to cool before slicing, the juices will stay inside and not run out immediately, resulting in a moister breast.
Wash and spin both types of sprouts. Mix them together with your fingers, breaking up the alfalfa. Slice off ends of one green onion, slice in half lengthwise, chop into 1/8” pieces, add to a bowl with the sprouts.
Skin 1/2 of the daikon and cut into 1/4” – 1/2” cubes. Remove tops and seeds from jalapeno and bell peppers. Cut in 1/4” – 1/2” pieces. Mix with daikon. Slice off ends of green onion, slice in half lengthwise, chop into 1/8” pieces, add to the cubed vegetable mixture.
Toast sesame seeds in a skillet on stovetop until the white seeds start to turn golden brown. Toss in bowl with diced vegetables.
Mince ginger and muddle with a mortar and pestle. Add ginger to a paper coffee filter and squeeze juice through and back into your mortar (or another bowl but it will be one thing less to wash). Add the remaining dressing ingredients, and whisk in oils with a fork to combine.
Toss diced veggies with 1/2 of your dressing, sprinkle with sea salt. Allow to sit while you make your peanut sauce (you will dress the sprout salad at the end).
Bring 1 quart of water to a boil in a medium sized pot with 1 tsp kosher salt.
While you wait for water to reach boil, make your peanut sauce.
In a small saucepan or a cast iron pan, add your water and peanut butter and allow to reach a simmer. Mix the peanut butter to dissolve. Add vinegar and Tamari, and mix to combine. If your sauce thickens too much while on the heat, add more water. If it seems too runny, allow the sauce to cook down for an additional minute or two. It should be pourable, and completely coat a finger when dipped.
Dress your sprouts just before you cook the noodles, add sea salt to taste. Cut chicken into 1/2” cubes, set aside.
When water reaches a rolling boil, Add small bundles of the noodles at a time, separating gently by stirring with a fork. Cook for 5 minutes or so. You want them to be firm-tender. Taste the noodles to make sure they are firm, not mushy.
Rinse noodles with cold water to stop cooking, transfer to mixing boil and add peanut sauce, mix well (chopsticks are good for this). If your sauce has cooled, it will have thickened, don’t worry, the water in the noodles with thin it out again.
Compose each person’s bowl individually with with a pile of noodles, a pile of diced veggies, a pile of sprouts, and pile of chicken. Sprinkle with cilantro leaves, fried garlic and onion. You can add more cilantro if you are a cilantro fan like me, or just use it as garnish.
Serve with chopsticks and Japanese beer.