Recipes
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
10mins
Cook Time
25mins
Serves
2
Ingredients
Sauce:
- 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
Mushrooms:
- 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
Veg:
- 1 red pepper, parmentier
- 1 cup podded edamame
- 1 cup carrots, sliced
Udon:
- 400g vacuum packed thick udon noodles
Garnish:
- Spring onion, 2-3mm rounds
- 1/3 cup cashews, toasted
- 1 tbsp toasted sesame seeds
- 1 tbsp toasted black sesame seeds
Method
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.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.
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