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Teriyaki Chicken with Crispy Soba Noodles
  • Soba are Japanese noodles made with buckwheat
  • Availability: year-round
  • Appearance: brown dried noodles, fresh can be found in Japan
  • Flavor: toothsome noodles with buckwheat flavor
  • Trivia: other colors exist where the noodle is flavored with green tea, yams or pumpkin

4 chicken breasts, split
1 tablespoon of vegetable oil for cooking the chicken
2 tablespoons of sesame oil
1/2 package (6 ounces) of soba noodles
3 tablespoons of roasted sesame seeds
6 scallions, green parts only, chopped
4 tablespoons of flat leaf parsley, chopped
1 tablespoon of fresh ginger, minced

For the teriyaki sauce:
(you could use something from a bottle, but it is much better to make your own)
6 tablespoons of soy sauce
4 tablespoons of mirin (a Japanese sweet rice wine used for cooking)
2 tablespoons of sugar
1 tablespoon of fresh ginger, minced


Carefully cut the meat from the bone of the chicken breasts, leaving the skin on. Discard the bones or use them to make stock for another time.

Make the teriyaki sauce by whisking the soy sauce, mirin, sugar, and ginger. Marinate the boneless chicken in the sauce for 20 minutes.

While the chicken is marinating, boil the noodles according to the package directions, probably around 3 minutes. Drain the noodles. Then, in a big non-stick pan on medium-low heat, add 2 tablespoons of sesame oil, sesame seeds, scallions, parsley, ginger, and noodles. Stir occasionally with a pasta spoon or chopsticks for about 15 minutes until they start getting crispy.

While the noodles are getting crispy, make the chicken. Take the chicken out of the teriyaki sauce (but don't throw out the sauce). Add the vegetable oil to a heavy pan and bring up to medium-high heat. Sear the chicken skin side down for 3 minutes until brown. Then flip and sear for 2 minutes. Then, put a lid on the pan and cook covered on very low heat for 8 minutes.

Remove the cover, spoon out some of the grease and add the teriyaki marinade. Simmer for a few more minutes until the sauce is looking like a glaze, and the chicken is cooked through (interior temperature of 165ºF).

Serves 4.

leftRepression is the fickle mother of sloppy rebellion. A strong, brave few continue to use heavy cream, butter, rendered fat, salt, sugar, and whole milk. Thank you for joining the Eat Dangerously revolution.