Sesame Soba Noodle Bowl with Teriyaki Chicken

A few weeks back, I spoke about my love for The Soup Spoon’s soba noodle bowl. I was determined to try and replicate it at home and I think I have been quite successful with this recipe.

The Soup Spoon noodle version includes teriyaki chicken and while it’s nicely roasted, it doesn’t have that much of a teriyaki flavour. My teriyaki marinade errs more on the traditional side of the Japanese marinade as opposed to that sticky stuff you buy in bottles. If you can manage to marinade the chicken for a good 8 hours, you will get a dark, burnished colouring on it that I think is much more flavourful than the Soup Spoon recipe.

You could also make the teriyaki chicken on it’s own and reduce down the leftover marinade liquid to make a sticky sauce. This would be great served with some rice and steamed greens for an easy dinner.

This recipe makes a lot of soba noodles, but the idea is that it is mostly noodles with the vegetables and chicken on top as a kind of garnish. The topping ingredients are up to you, the Soup Spoon bowl also has crunchy raw sweet peas on top and I also think that other things like crunchy raw cucumbers and some deep fried tofu squares could be good additions. Play with it, it’s up to you!

I used a traditional Japanese sesame paste, which I sought out at a Japanese grocer, but a tahini paste would be an excellent substitute. I’ve never been to Japan so I don’t really know what to expect, but there seems to be a really good availability of Japanese ingredients in Singapore. Some of the best places I’ve been to are:

  • Meidi-Ya at Liang Court. A comfortable walk from the Clarke Quay MRT station. This is where I got the sesame paste and I picked up some other goodies while I was there. It’s a full sized supermarket with some great Japanese extras.
  • J-Mart at the Star Vista. Right next to the Buona Vista MRT station, it’s a small Japanese grocer which doesn’t stock any fresh goods but has a good selection of frozen items, Japanese pantry staples and sweets. I picked up mirin and Kewpie mayonnaise here a few weeks back.
  • Daiso at ION Orchard. Walk directly into ION Orchard at the Orchard MRT station. There are Daisos dotted all over the island but the one at ION Orchard is the best one that I’ve been to. They have a surprisingly good range of food items and of course they are all only $2. I knew I needed to get a really good quality soba noodle for this recipe and the pack I got from here were well and truly the best that I have ever had.

There is also a Japanese market at the bottom of ISETAN in Shaw House that also seems amazing. I’ve never got anything from there but it is always packed! Shaw House is only a short underground walk from the Orchard MRT Station.


I quickly made the marinade in the morning and chucked it all in a Ziploc bag. If need be, you could easily get it together before work in the morning.



Best soba noodles ever…despite the cooking instructions being in Japanese.



The Soup Spoon sesame dressing was a tricky one to replicate. I think I got pretty close in the end and the results are delicious.

Add the sesame paste dressing to the noodles in batches and mix with your hands. It will make it easier to evenly distribute the dressing.



I LOVE snow pea sprouts. They are sold as Dou Miao here, which I think it’s the cutest name.



The nori garnish is totally optional. It just adds a nice, savoury flavour. The sheets are easy to find, they are just the same you would buy if making sushi.



A BBQ would probably be my preferred choice of cooking, but a griddle pan also works really well. Last resort would be a fry pan. It will still work well, but it might be harder to get those dark caramelized bits on it.



I prefer to serve this with the noodles at room temperature and the chicken hot off the grill, but cold leftovers are also great.

 The butter lettuce leaves help to line the bowl but I must admit, I was too full to eat them at the end :)



Sesame Soba Noodle Bowl with Teriyaki Chicken

For the Teriyaki Chicken

Ingredients – Enough for 4 noodle bowls

  • 3 skinless chicken thighs
  • 1cm peeled and grated ginger
  • 1 peeled and grated garlic clove
  • ⅓ cup of mirin
  • ⅓ cup dark soy sauce
  • 1 tsp raw sugar



  1. Prick the chicken all over with a sharp knife or fork.
  2. Mix all the rest of the ingredients straight into a large Ziploc bag then add the chicken.
  3. Seal the bag and massage lightly to start working the marinade into the chicken.
  4. Refrigerate to marinade for 8 hours.
  5. When ready to cook, heat a griddle pan over high heat, then cook the chicken thighs until they are cooked through and darkly caramelized.
  6. Slice the chicken to serve on top of the noodles.


For the Sesame Soba Noodles

Ingredients – Enough for 4 noodle bowls

  • 240g dried soba noodles
  • 1 tbs sesame paste or tahini
  • 1 tbs Japanese mayonnaise or alternatively normal mayonnaise
  • 1 tsp rice wine vinegar
  • 1 tsp light soy sauce
  • ½ tsp sesame oil
  • 1½ tbs white sesame seeds



  1. Cook the noodles as per the packet instructions.
  2. Combine the sesame paste, mayonnaise, vinegar, soy and oil to form a paste.
  3. Once the noodles are cooked, drain and refresh in cold water, then dress them in the sesame paste dressing. Toss through the sesame seeds.
  4. Let the dressed noodles sit for at least 10 minutes to soak up the dressing.
  5. The noodles can also be made in advance. In this case, refrigerate until needed later.


To serve

Ingredients – Enough for 4 noodle bowls

  • Butter lettuce leaves (optional)
  • 2 boiled eggs cut in half
  • A handful of snow pea sprouts
  • A handful of cherry tomatoes
  • 1 small carrot, peeled and sliced into matchsticks
  • Half a small sheet of roasted nori, cut into fine strips with scissors



  1. Line the bowls with a few lettuce leaves each, then pile up the noodles on top.
  2. Arrange the cooked chicken slices on top.
  3. Place the rest of the ingredients in equal portions in each bowl.
  4. Garnish with the nori.



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Hi! I’m Taryn. The Wooden Spoons is a food blog and collection of wooden spoons, recipes and stories. I’m a Canberra fan-girl with a passion for all things food. I love South East Asian food, fusion food done well and slow cooked anything. I don’t get quinoa, have a mild phobia of milk touching my skin and custard from a package freaks me out. Thanks for joining me on my cooking and food adventures.
  1. Cass Reply

    This looks amazing, I must make! Inspiration from Japan via Singapore :)

    • Taryn Reply

      I know…who would’ve thought :)

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