30-minute Teriyaki Chicken & Veggie Soba Noodles

Made from a savory blend of soy sauce, ginger, and honey, this 30-minute Teriyaki Chicken & Veggie Soba Noodles recipe is a fast, affordable, and simple way to enjoy dinner. The luscious teriyaki sauce coats the noodles and chicken perfectly, offering a meal ready in half an hour.

This teriyaki chicken & veggie soba noodles, ready in just 30 minutes is perfect for those hectic nights when you’re craving something good but still want to keep it healthy.

It’s the right kind of mix – savory, sweet, and a bit spicy, almost like you’ve taken a quick trip to Asia without stepping out of your kitchen.

Simple ingredients, soba noodles, teriyaki sauce, and plenty of veggies make this dish a winner in both flavor and texture.

It’s my lifesaver for a speedy dinner or a nutritious meal that doesn’t skimp on flavor.

Let’s jump in!

🥘 Ingredients and Substitutes

• Soba Noodles. I picked soba noodles for their nutty taste and great texture. If you can’t find soba, whole wheat spaghetti or rice noodles are good backups to pair with the teriyaki sauce and veggies.
• Teriyaki Sauce coats and give each bite a sweet, savory, and slightly tangy kick. If it’s missing from your shelf, whip up your own with soy sauce, a little honey or sugar, minced garlic, and ginger.
• Bell Pepper throws in a sweet crunch and a dash of color. No red peppers? Any bell pepper does the trick, or spice it up with jalapeños, or keep it mild with sweet mini peppers.
• Chicken is our main protein, soaking up that teriyaki goodness. If chicken’s not your thing, tofu, turkey, or pork are great too, each adding its own flair.
• Celery adds a fresh crunch, but if you’re not a fan or just out, bok choy stems or water chestnuts are my go-tos for that crunch without skewing the flavors too much.
• Carrots bring sweetness and color. You can substitute them with parsnips, or for a different twist, sweet red bell peppers or shredded purple cabbage for a splash of color.

👩‍🍳 Step-by-step Directions

First, slice the chicken into thin strips, toss them with 1 tablespoon of teriyaki sauce, and let them marinate for a bit.

Get your noodles going by boiling water with a pinch of salt. Once it’s boiling, add the soba noodles.

As the noodles cook, heat 1 tablespoon of oil in a wok or deep frying pan and quickly fry the chicken strips on medium-high.

Once the chicken’s outside turns white, toss in strips of carrot and bell pepper. Keep it on medium-high until the carrots are tender but still crisp, then add sliced celery.

Keep it on medium-high until the carrots are tender but still crisp, then add sliced celery.

Stir in another 3 tablespoons of teriyaki sauce. If the noodles are done, lower the heat; if not, turn off the burner and wait for them.

Drain the noodles, add them to the pan with the veggies and sauce, and cook on low for 2 minutes to blend the flavors.

Turn the heat to low under the pan and cook for 2 more minutes, stirring carefully to allow all the flavors to meld. Serve immediately while hot.

If you wish, you can enhance the flavor by adding some chili pepper and some nuts or seeds for extra texture.

🍽️ Serving Suggestions

I always top it off with some fresh green onions, sesame seeds, or cilantro leaves for that extra burst of flavor and texture. It just makes every bite that much better.

Another option is to serve a bowl of simple soup, maybe miso or a clear chicken broth with mushrooms, goes great on the side. It’s nice for cleansing the palate and rounds out the meal perfectly.

And for those who like it spicy, put out chili flakes, chili oil, or Sriracha so everyone can dial up the heat to their taste.

🍲 Storage

First thing, let the noodles and chicken cool down to avoid any sogginess from steam trapping. But don’t leave it out too long—two hours max—to dodge any bacteria issues.

I pack the noodles into airtight containers, sometimes in smaller portions for easy meals later on. It cools quicker and stays fresh.

Then, into the fridge they go. They keep well for 3 to 4 days, just make sure your fridge is nice and cool, under 40°F.

📋 Recipe Card: