Asian-Inspired Soba Noodles with Teriyaki Chicken and Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A vibrant dish combining gluten-free soba noodles, tender teriyaki-marinated chicken, and crisp vegetables in a savory-sweet sauce. This asian-inspired pasta (vegetarian, gluten-free) ready in about 35 minutes pairs soba noodles, chicken breast, bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz soba noodles
• 2 lbs chicken breast
• 2 bell peppers
• 1 head broccoli
• 1/2 cup teriyaki sauce
• 2 tbsp sesame seeds
• 4 stalks green onions

Instructions

1. Step 1: Bring a large pot of salted water to a boil, then add 8 oz soba noodles. Cook for 8-10 minutes, or until al dente (firm to the bite). Drain thoroughly and rinse under cold water to prevent sticking. Tip: Rinsing stops the cooking process and prevents the noodles from becoming gummy when tossed with sauce.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 lbs chicken breast, cut into 1-inch cubes, and sauté for 5-6 minutes, stirring occasionally, until the edges are golden brown and the chicken is nearly cooked through. Tip: Don’t overcrowd the pan—cook in batches if needed to ensure even browning.
3. Step 3: Add 2 bell peppers, cut into 1/2-inch strips, and 1 head broccoli, cut into 1-inch florets, to the skillet. Sauté for 5-7 minutes, stirring frequently, until the vegetables are tender-crisp and the chicken is fully cooked. Tip: The peppers and broccoli release moisture, so reduce heat slightly if the pan becomes too hot.
4. Step 4: Pour in 1/2 cup teriyaki sauce, stirring to combine with the chicken and vegetables. Simmer for 3-4 minutes, or until the sauce thickens enough to coat the back of a spoon and the chicken is glazed. Tip: If the sauce becomes too thick, add 1-2 tbsp water to adjust consistency.
5. Step 5: Add the drained soba noodles to the skillet, tossing gently to coat evenly with the teriyaki mixture. Cook for 2-3 minutes, stirring occasionally, until the noodles absorb the sauce and are heated through.
6. Step 6: Transfer the noodles to a large serving bowl. Sprinkle 2 tbsp sesame seeds and 4 stalks green onions, sliced diagonally into 1-inch pieces, over the top. Toss lightly to combine, then serve immediately. Tip: For extra crunch, toast the sesame seeds in a dry skillet over medium heat for 1-2 minutes before adding.