by Flo Cornish
Our Teriyaki Udon, filled with sticky and saucy noodles, sesame roasted mushrooms, mixed fresh veg and crunchy toasted cashews is bursting with flavour, spice and vibrancy. There’s nothing quite like it, if you ask us. We want to inspire everyone to eat more plants, and the way we see it, the more plant-based plates, the better, which is why we’re sharing some of our most loved recipes, so you can make all your favourites at home. If you’re not in the mood to cook or want all the flavour without any of the work, simply add a Teriyaki Udon to your next box.
1 tbsp applesauce
1 tbsp crispy chilli oil
1 tbsp sesame oil
1 tbsp garlic puree
1 tbsp ginger puree
25g molasses sugar
1 tbsp rice wine vinegar
2 tsp cornflour / arrowroot
2 tbsp water
100g portobello mushrooms, cut into chunks
100g chestnut mushrooms, sliced
2-3 tbsp oil
1/4 small savoy cabbage, shredded
1 red onion, finely sliced into half moons
1⁄2 tsp ginger puree
1⁄2 tsp garlic puree
1 tsp sesame oil
Veg & Noodles:
2 red peppers, cubed
2 carrots, sliced and peeled
90g podded edamame
250g udon noodles
Spring onion, sliced into 2-3mm rounds
3 tbsp toasted sesame seeds
3 tbsp toasted black sesame seeds
Small handful cashews
To make the sauce, add all of the ingredients, except for arrowroot, to a saucepan and whisk to combine. Bring the sauce to a simmer and cook for 4-5 minutes. In a small bowl, combine the arrowroot and 2 tbsp of water. Whisk the arrowroot slurry into the sauce, and continue to whisk as the sauce thickens.
To make the mushrooms, heat 2 tbsp of oil in a frying pan. Add 8-10 slices of mushrooms, and let them cook until crisp and brown. Flip and continue to cook on the remaining side. Repeat the process with the remaining mushrooms.
Next, shred the cabbage and add it to a bowl. Add the ginger, garlic and sesame oil and massage it into the cabbage. Pan fry the cabbage for 2-3 minutes, until softened.
In separate batches, pan fry the onions, carrots and red peppers until cooked through. Next, blanch the edamame beans in boiling water for 2-3 minutes, until cooked.
Next, roast the cashews and sesame seeds in a 180 ̊C oven until golden, around 6-8 minutes.
Cook the udon noodles and stir them through the sauce, along with the mushrooms, red peppers, carrots, cabbage, red onion and edamame beans.
Serve the teriyaki udon topped with a sprinkle of sesame seeds and cashews.
By Flo Cornish
Flo is our tea-obsessed (Yorkshire, to be precise) Development Chef. You’ll find her dreaming up tasty menu additions, working her way through a serving (or three) of our Tempeh Rendang Curry, or daydreaming about a holiday. Or baking – she’s a trained pastry chef… no wonder she’s so popular...