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Make Our Teriyaki Udon
Have a go at making the latest delicious addition to our menu.
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.
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
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
Mushrooms method: Toss mushrooms with sesame oil. Spread evenly on baking trays, single layer. Roast at 200˚C for 15 minutes.
Sauce method: 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 method: 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.
Method 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.