Chicken teriyaki noodle bowls

Change up the weekly dinner menu with this tasty recipe. Easy to make and serve and delicious to eat, these bowls are full of traditional Japanese flavours and healthy veggies.

  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Chicken teriyaki noodle bowls
  • 1 cup frozen edamame in pods
  • 270 gram soba noodles
  • 200 gram green beans, finely sliced
  • 2 teaspoon sesame oil
  • 500 gram chicken thigh fillets
  • 3/4 gram teriyaki marinade
  • 2 tablespoon peanut oil
  • 1/2 cup panko breadcrumbs
  • 2 tablespoon black and white sesame seeds
  • japanese mayonnaise to serve
Ginger pickled veg
  • 2 tablespoon pickled pink ginger
  • 2 tablespoon pickling liquid
  • 1 carrot, peeled into ribbons
  • 4 red radishes, thinly sliced


Chicken teriyaki noodle bowls
  • 1
    Bring a large saucepan of water to boil on high. Blanch edamame beans for 1 minute. Remove from water with slotted spoon. Using same water, cook noodles following packet instructions, adding green beans for final 1 minute of cooking time, drain well. Remove edamame from pods.
  • 2
    Wipe pan dry. Add sesame oil. Return noodle mixture to pan, tossing well. Cover to keep warm.
  • 3
    Meanwhile, in a bowl, coat chicken in half marinade. In a large frying pan, heat half peanut oil on high. Cook chicken for 6-7 minutes, turning, until cooked through. Add remaining marinade to pan and bring to simmer.
  • 4
    To make ginger pickled veg; in a small bowl combine carrot, radish, ginger and ginger pickling liquid. Mix well to coat vegetables. Set aside for 5 minutes.
  • 5
    In a small frying pan, heat remaining peanut oil on high. Toast breadcrumbs and sesame seeds for 1-2 minutes, stirring, until golden.
  • 6
    Divide noodles between four bowls. Top with sliced chicken and pickled vegetables. Sprinkle with toasted crumb mixture. Serve with edamame and Japanese mayonnaise.


Peel edamame just like fresh peas.

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