Ward off midweek madness by dishing up this meal for a delicious dinner.


  • 1/2 cup teriyaki sauce
  • 4 (150g each) chicken breast fillets
  • 270g packet dried soba noodles
  • 1 Lebanese cucumber
  • 1 large carrot, peeled
  • Canola oil cooking spray
  • 1 small red capsicum, cut into 1cm-thick strips
  • 2 cups beansprouts, trimmed
  • 4 green onions, thinly sliced
  • 3 teaspoons sesame oil
  • 1 tablespoon lemon juice


  1. Place 1/3 cup teriyaki sauce in a shallow ceramic dish. Add chicken. Turn to coat. Cover. Refrigerate for 15 minutes.
  2. Meanwhile, cook noodles in a saucepan of boiling water, following packet directions, until tender. Drain. Using a vegetable peeler, cut cucumber and carrot into long, thin ribbons. Place in a large bowl.
  3. Spray a large frying pan with oil. Heat over medium-high heat. Cook chicken for 3 to 4 minutes each side or until cooked through. Thinly slice. Add noodles, capsicum, beansprouts, onion and chicken to cucumber and carrot. Combine sesame oil, lemon juice and remaining teriyaki sauce in a jug. Pour over noodle mixture. Toss to combine. Serve.