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Photo of Teriyaki chicken and soba noodle salad by WW

Teriyaki chicken and soba noodle salad

6 - 8
PersonalPoints™ per serving
Total Time
25 min
15 min
10 min
Wonderful warm and just as tasty cold – we think this Japanese-style salad is a meal for all seasons


Skinless chicken thigh

500 g

Teriyaki sauce

¼ cup(s), (60ml)

Sesame oil

2 tsp

Dry soba noodles (100% buckwheat)

120 g

Snow peas

150 g, trimmed, shredded

Chinese cabbage (wombok)

2 cup(s), (1/4 large whole), trimmed, shredded

Green shallot(s)

4 individual, thinly sliced

Fat-free dressing

cup(s), (80ml), honey mustard variety


  1. Combine chicken and marinade in a medium glass or ceramic bowl. Heat oil in a large non-stick frying pan over high heat. Cook chicken for 3–4 minutes each side or until cooked through. Thinly slice.
  2. Meanwhile, cook noodles in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain and rinse under cold water. Drain.
  3. Place noodles in a large bowl with snow peas, wombok, shallots, sliced chicken and dressing. Toss gently to combine. Serve.


Wombok is an elongated pale green cabbage with crinkly leaves. If unavailable you can use regular green cabbage.