Teriyaki Soba Noodles with Chicken Chunks

Teriyaki Soba Noodles recipe with Chicken Chunks

A sticky teriyaki chicken noodle dish inspired by Japan. 


  • 30 Minutes
  • 4 Servings
  • 2 packs The Vegetarian Butcher chicken pieces
  • 250 grams dried soba noodles
  • 1 broccoli
  • 1 courgette
  • 1 red onion
  • 100 grams shiitake mushrooms
  • 2 carrots
  • 1 tbsp rapeseed oil


  • 50 grams soy sauce
  • 50 grams water
  • 25 grams cane sugar
  • 1/2 clove garlic finely chopped
  • 1 tsp ginger finely chopped
  • 1 tsp cornflour
  • 1 tsp sesame oil
  • wasabi to taste
  • 2 tbsp toasted sesame seeds
  • 2 spring onions


  1. Cook the noodles in salted water according to the instructions on the pack until al dente. Rinse them with cold water in a sieve.

  2. Cut the vegetables into pieces and stir-fry them with some oil and a little salt in a wok on a high heat. The vegetables should still be crunchy; the cooking time will depend on the type of vegetable.

  3. Set the vegetables aside to keep warm and fry the Vegetarian Butcher Chicken Teriyaki in the wok, in oil, over high heat for about 5 minutes until it begins to colour light brown.

  4. Add the vegetables, the noodles and the sauce to the wok, and heat for several minutes.

  5. Make a sauce using the soy sauce, water, sugar, garlic and ginger. Bind the sauce with the cornflour by mixing the cornflour with a little cold water (~1 tablespoon) and adding this to the sauce ingredients. Add the sesame oil and wasabi to the sauce and remove it from heat.

  6. Add the sesame seeds and spring onions at the end of cooking and serve immediately.

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