Teriyaki Soba Noodles recipe with Chicken Chunks

Teriyaki Soba Noodles recipe with Chicken Chunks

A sticky teriyaki chicken noodle dish inspired by Japan.

20 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


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

  • 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.

  • 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.

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

  • 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.

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

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