Teriyaki Soba Noodles with Chicken Chunks


  • 2 packs of Vegetarian Butcher Chicken Teriyaki
    250 grams of Soba Noodles
    1 piece of broccoli
    1 courgette
    1 red onion
    100 grams of shiitake mushrooms
    2 carrots
    (Rapeseed) oil for frying


  • 50 grams of soy sauce
    50 grams of water + 1 tablespoon
    25 grams of cane sugar
    ½ clove of garlic finely chopped
    1 tsp root ginger finely chopped
    1 tsp cornflour
    1 tbsp 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. 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.

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. Add the sesame seeds and spring onions at the end of cooking and serve immediately. Try to eat it with chopsticks.