Soba noodle salad
Preheat oven 200C/180C fan-forced. Line a baking tray with baking paper. Combine miso paste, 2 tablespoons cold water, green onion, ginger and breadcrumbs in a bowl to form a thick paste.
Heat oil in a non-stick frying pan over high heat. Cook chicken for 2 minutes each side. Transfer to prepared baking tray. Spread miso mixture over top of chicken. Bake for 15 minutes or until cooked through. Stand for 5 minutes before thickly slicing.
Meanwhile, make Soba noodle salad: Cook noodles in a large saucepan of boiling water, following packet directions, until tender. Drain. Refresh under cold water. Drain. Place noodles in a large bowl. Add carrot, capsicum, snow peas, sesame seeds and teriyaki sauce. Toss to combine.
Divide noodle salad among serving plates. Top with chicken, coriander and extra green onion. Serve.