Chicken Teriyaki Noodle Bowl

By The Weekly  

April 19, 2018

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Light and flavourful, this tasty Asian noodle bowl comes with refreshing ginger pickled veggies and moreish slices of teriyaki chicken thigh fillets. 

  • Prep: 15 mins
  • Cook: 25 mins
  • Yields: 4 Servings


1 cup frozen edamame in pods

270 g soba noodles

200 g green beans, finely sliced

2 tsps sesame oil

500 g chicken thigh fillets

¾ cup teriyaki marinade

2 tbsps peanut oil

½ cup panko crumbs

2 tbsps black and white sesame seeds

Japanese mayonnaise, to serve


1 carrot, peeled into ribbons

4 red radishes, thinly sliced

2 tbsps pickled pink ginger, plus 2 tbsps pickling liquid


1Bring a saucepan of water to boil. Blanch edamame 1 min. Remove from water with slotted spoon. Using same water, cook noodles following packet instructions, adding green beans in final minute. Drain. Peel edamame.

2Wipe pan dry, add sesame oil. Return noodle mixture to pan, tossing well. Cover to keep warm.

3Meanwhile in a bowl, coat chicken in half marinade. In a frying pan, heat half peanut oil on high. Cook chicken 6 to 7 mins, turning, until cooked through. Add remaining marinade to pan and simmer.

4GINGER PICKLED VEGGIES In a small bowl, combine all ingredients. Mix well and set aside 5 mins.

5In a frying pan, heat remaining peanut oil on high. Toast crumbs and seeds 1 to 2 mins, stirring, until golden.

6Divide noodles between four bowls. Top with sliced chicken, pickled vegetables and peeled edamame. Sprinkle with toasted crumb mixture and dollop with mayonnaise.

Photo: Rob Shaw/