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3min read

Make Our Teriyaki Udon

3min read

This week we launched our new teriyaki udon: a spicy teriyaki sauce coating soft udon noodles, with sesame mushrooms, mixed fresh veg and a sprinkling of toasted cashews. Yeah, for real. It's big on texture, and even bigger on flavour. Try making it at home. 

Prep Time


Cook Time






  • 1 tbsp applesauce
  • 1 tbsp harissa
  • 1 tbsp sesame oil
  • 2 tbsp garlic puree
  • 2 tbsp ginger puree
  • 1 ½ tbsp molasses sugar
  • 1 tbsp rice wine vinegar
  • 1 tbsp arrowroot
  • 3 tbsp tamari
  • ½ cup water


  • 100g portobello mushrooms, sliced
  • 100g chestnut mushrooms, sliced
  • 1 tbsp sesame oil

Cabbage mix:

  • 100g savoy cabbage, shredded
  • 30g red onion, sliced
  • ½ tsp ginger puree
  • ½ tsp garlic puree
  • 1 tsp sesame oil


  • 1 red pepper, parmentier
  • 1 cup podded edamame
  • 1 cup carrots, sliced


  • 400g vacuum packed thick udon noodles


  • Spring onion, 2-3mm rounds
  • 1/3 cup cashews, toasted
  • 1 tbsp toasted sesame seeds
  • 1 tbsp toasted black sesame seeds


step 1

Mushrooms: Toss mushrooms with sesame oil. Spread evenly on baking trays, single layer. Roast at 200˚C for 15 minutes.

step 2

Sauce: Whisk all ingredients (except for arrowroot and water) together. Whisk together 10% of the water with the arrowroot to make a slurry and all the water into the sauce. Thicken sauce by bringing it to the boil and remove from the heat. Set aside.

step 3

Cabbage + veg: Massage ginger, garlic and sesame oil into the cabbage. Transfer to a wok along with red onion, red pepper, edamame and carrots. Add your udon noodles and roasted mushrooms and stir to combine. Add your sauce and stir again.

step 4

Garnish: Roast cashews and sesame seeds in a 180˚C over until golden (6-8 minutes).

step 5

Serve your stir fried udon noodles topped with roasted cashews, sesame seeds and spring onion.

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