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Teriyaki Soba Noodles recipe with Chicken Chunks
A sticky teriyaki chicken noodle dish inspired by Japan.
- 30 Minutes
- 4 Servings
Ingredients
- 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
Sauce
- 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
Preparation
-
Cook the noodles in salted water according to the instructions on the pack until al dente. Rinse them with cold water in a sieve.
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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.
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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.
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Add the vegetables, the noodles and the sauce to the wok, and heat for several minutes.
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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.
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Add the sesame seeds and spring onions at the end of cooking and serve immediately.
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