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.
Mushrooms: Toss mushrooms with sesame oil. Spread evenly on baking trays, single layer. Roast at 200˚C for 15 minutes.
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.
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.
Garnish: Roast cashews and sesame seeds in a 180˚C over until golden (6-8 minutes).
Serve your stir fried udon noodles topped with roasted cashews, sesame seeds and spring onion.