House Special Teriyaki Chicken Yakisoba

No-Soy Teriyaki Chicken Shirataki Yakisoba |

Why so special? It’s Low Carb, Low Sodium, Gluten Free, Dairy Free, Soy Free and, even after meeting all these special dietary considerations, this quintessential Japanese dish remains deliciously satisfying, has lots of nutritious vegetables and the grilled chicken smacks of sweet, sticky teriyaki flavor. Husband and Kid-Approved. With my husband’s strict sodium restriction, we thought he would never be able to eat teriyaki anything again. So when Mrs. Dash’s contacted me about trying out their No-Sodium new and improved selection of marinades, with teriyaki was among them, I had to say “Yes” and see if it would pass muster.

After all, Mrs. Dash and I are very close. Mrs. Dash’s No Sodium Spice and Herb Blends have a permanent space in a wooden bowl on my counter for a quick dash of flavor to eggs, egg salad, tuna, vegetables, and dry rubs. I literally use one of these every day – the Table Blend is what I add to hub’s egg salad or veggie sandwiches for work  and the Fiesta Lime is what my hand reaches for to add a little kick to anything I’m stirring up.

Now, about those marinades… I’ve tried them all – slathered on fish, chicken, steak et. al. I buy the best quality seafood and meat (preferably organic) and generally don’t like to mask the flavor of proteins by marinating them for long periods. More often I use marinades as a “mop”, glaze, or sauce and, what many people don’t realize is bottled marinades are great as a stir fry sauce or add olive oil for a quick salad dressing.

There are five Mrs. Dash varieties: Lime Garlic, Steakhouse, Sweet Teriyaki, Garlic Herb, and Lemon Pepper and they’re all SALT FREE. The flavor profile of the marinades lean toward tart (from vinegar) and sweet. For my taste they are a bit too sweet and tasted better with the addition of a little olive oil (or in this recipe, sesame oil) which softens the tartness and sweetness – the marinades are quite thick, so adding oil doesn’t make them too thin.

Mrs. Dash Marinades

Don was overjoyed to actually be able to eat teriyaki again – it’s been several years since an unfortunate dinner of takeout Chicken Teriyaki put him in the hospital. I’m not kidding – that’s how much sodium soy sauce and any derivative has and how dangerous it can be to persons with heart disease! The good news is – I can now make some of our favorite Asian using Mrs. Dash’s Sweet Teriyaki :-)

Another reason why this is now my House Special Teriyaki Chicken Yakisoba are the Melissa’s Shirataki noodles. If you’re gluten free or follow a low carb diet, you’re probably familiar with Shiratake noodles. Some are made with tofu, but the traditional Japanese are made from the root of the konnyaku (yam cake) or konjac plant. They’re  extremely versatile and can be substituted for traditional udon, yakisoba, or regular pasta noodles. Besides being gluten free, they’re low calorie (20/serving) and low carb (3 g/serving) and zero fat, so no cholesterol. Bring on the shirataki!

Teriyaki Chicken Shirataki Yakisoba

House Special Teriyaki Chicken Yakisoba
Sweet and sticky Teriyaki chicken plays well with tons of vegetables and low calorie, low carb, gluten free Shirataki noodles in this quintessential Japanese dish.
Recipe type: Main
Cuisine: Japanese
  • 4 skinless organic chicken thighs*
  • ¼ cup Mrs. Dash's Teriyaki Marinade*
  • 1 tablespoon sesame oil
  • 1 teaspoon Shichimi Togarashi spice
  • 2 cups chopped Gai Lan leaves and stems
  • 4 Napa cabbage leaves, sliced into strips
  • 1 red bell pepper, cored, seeds removed and sliced
  • 1 yellow bell pepper, cored, seeds removed and sliced
  • 3 green onions, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon sunflower oil
  • 1 teaspoon sesame oil
  • 1 package Melissa's Produce Shirataki Fettucine noodles
  1. Heat your grill to med-high. Use tongs and a paper towel saturated with oil to grease the rack.
  2. Blend together the teriyaki marinade, sesame oil, and togarashi spice. Using a brush, baste the chicken with the marinade and allow to marinate for 30 minutes. Reserve the remainder of the marinade to use during grilling.
  3. Prepare the vegetables and drain and rinse the shiratake noodles. When the grill is heated to 400 degrees, grill the chicken on one side for 5 minutes, turn and grill for about 4 more minutes, brushing with the marinade. Remove and set aside.
  4. Heat a wok or large skillet over high heat. Add 1 tablespoon sunflower oil and 1 teaspoon sesame oil. Add the cabbage, gai lan and peppers. Cook for about 7 minutes until the vegetables are crisp/tender and slightly charred, stirring and/or tossing occasionally. Stir in the green onions and garlic and cook another minute. Add the noodles to the vegetables and stir to distribute and warm them.
  5. Serve in bowls with Gomaiso or Furikake seasonings to sprinkle on top.
*I buy Coastal Range Organics organic chicken at Costco - sooo happy that they are steadily adding more organic produce and meat items. Mrs. Dash products do not directly contain wheat, but they are not produced in a gluten-free facility. Therefore, they may contain trace amounts of gluten from other products that are manufactured within the same manufacturing facility. The shirataki noodles alone with vegetables are 100% gluten free.

Teriyaki Chicken Shirataki Yakisoba


Thank you to Mrs. Dash’s for the selection of marinades and to Melissa’s Produce for the shirataki noodles to play with and for sending me the freshest vegetables and fruits to include in my  healthy recipes. Gai Lan is my green craze of the moment – it has a slightly bitter taste and is similar to Choy Sum. It’s great in soups, salads, stir fries, and can easily be substituted for kale.

More recipes using Gai Lan:

Pearl Couscous with Greens, Cranberries and Pine Nuts

Double Duty Dinners: Slow Cooker Asian-style Short Ribs

10 Responses to “House Special Teriyaki Chicken Yakisoba”

  1. Ally's Kitchen August 13 at 7:26 am #

    Wow, great to know that Mrs. Dash now makes these great marinades…I’ve used their spices and really like them…these sound wonderful…and your creation is fabulous! So colorful and, I know tasty!!! Thanks for sharing your genius, beautiful!! xo

    • Priscilla August 13 at 9:28 am #

      Ally, you are a sweetheart. So glad our paths crossed at the Dole Cookoff :)

  2. Cathy Pollak ~ Noble Pig August 13 at 8:24 am #

    Slurp. I could eat a whole bowl of this lovely dish!

    • Priscilla August 13 at 9:29 am #

      Hi, Cathy – I could eat two! 😉

  3. Laura (Tutti Dolci) August 13 at 1:35 pm #

    I love teriyaki chicken, what a tasty dish!

  4. Bill August 14 at 5:30 am #

    Sounds delicious! Great post and beautiful photos!

    • Priscilla August 14 at 9:06 am #

      Thank you, Bill. I’m glad you stopped by to introduce yourself :)

  5. Nami | Just One Cookbook August 17 at 10:01 pm #

    I love shirataki, but never used it as stir fried before. It’s healthy alternative to noodles and that’s how I should be eating these days (I’m trying to lose weight.. haha). Teriyaki chicken and yakisoba looks fantastic!

  6. Sarah January 12 at 4:10 pm #

    How great! I always avoid the bottle marinade and sauce because of the sodium and other additives, so it’s great to know there is a salt-free alternative. I could see marinating tofu in the sauce for a stir-fry. Great recipe!

    • Priscilla January 12 at 5:33 pm #

      Glad you like it! The marinades would definitely be great with tofu. Let me know how the recipe works for you, if you make it :)

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