Select Category

Teriyaki Style Chicken Noodle Bowl

Teriyaki Style Chicken Noodle Bowl

  • Print


Noodles & Vegetables
  • 8 oz Buckwheat soba noodles
  • 2 cups Broccoli florets
  • 3 Carrots
  • 1 bunch Scallions
  • 1 1/2 tsp Vegetable oil
  • 1 cup Snow peas
  • 1 cup Fresh green beans
  • 1 lb Boar's Head Bold Ichiban Teriyaki Style Chicken Breast, sliced in to 1 inch thick strips
  • Sesame seeds for garnish
Teriyaki Sauce
  • 1 1/2 cups Beef broth
  • 2 tbsp Rice vinegar
  • 1 tbsp Brown sugar
  • 1 tsp Toasted sesame oil
  • 1 tbsp Mirin
  • 1 pinch Red pepper flakes
  • 1 tbsp Ginger, finely grated
  • 3 cloves Garlic, minced


  1. To make the teriyaki sauce combine beef broth, rice vinegar, brown sugar, toasted sesame oil, mirin and red pepper flakes in a large bowl.
  2. Peel the ginger and then grate it over the same bowl.
  3. Mince the garlic and add it to the bowl as well. Set sauce aside.
  4. Bring a medium pot of water to a boil over high heat.
  5. Add soba noodles to boiling water and continue to boil for 5-6 minutes, or until noodles are tender. Drain and set aside.
  6. On a clean work surface, chop the broccoli, carrots and scallions.
  7. In a large non-stick skillet, heat vegetable oil over medium-high heat. Once hot, add snow peas, green beans and remaining chopped vegetables.
  8. Stir and cook for about 2 minutes to slightly heat the vegetables.
  9. Pour teriyaki sauce in the skillet with the vegetables. Allow it to come to a simmer, thickening the sauce and heating the vegetables through. Once sauce has thickened, turn off heat.
  10. Add drained noodles and sliced chicken to the skillet to coat with the sauce and mix with the vegetables.
  11. Divide noodles and chicken mixture between 4 bowls and serve warm.


Recipe adapted from