Teriyaki chicken Soba salad

Serves: 4

Style: Salad

Difficulty: Easy


  • 270g Hakubaku Organic Soba, cooked as per pack instruction
  • 100ml teriyaki sauce
  • 600g chicken breast fillets
  • 1 small cucumber, ribbon cut
  • 1 medium carrot, ribbon cut
  • 1 red capsicum, sliced into strips
  • 150g bean sprouts
  • 4 spring onions, thinly sliced
  • 1tbsp vegetable oil


  • 3 tsp sesame oil
  • 1 tbsp lemon juice
  • 50ml teriyaki sauce

Teriyaki chicken Soba salad


  1. Place chicken in a shallow dish and coat well with teriyaki sauce, Cover and place in fridge to marinate for 15 minutes.
  2. While the chicken is marinating, cook Soba as per pack instruction, drain, rinse and set aside in a large bowl.
  3. Ribbon cut the carrot and cucumber using a vegetable peeler and add to Soba.
  4. Heat vegetable oil over medium-high heat in a large frying pan. Add chicken and cook for 3-4 minutes each side, or until done. Thinly slice and add to Soba bowl.
  5. Add capsicum, bean sprouts and spring onions to Soba bowl.
  6. Combine the dressing ingredients in a jug and pour over the Soba bowl. Toss gently to combine and divide between 4 serving bowls. Serve.

Note: my chicken pieces were quite large so after slicing so I popped them back in the frying pan to make sure they were cooked through.
You could slice the chicken prior to marinating if you like.


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