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

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



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.