Teriyaki Udon

A spicy, sticky teriyaki sauce coating soft udon noodles, with sesame mushrooms, mixed fresh veg and a sprinkling of toasted cashews

  • 2 of your 5 a day
  • high in iron
  • high in vitamin c
  • medium spice

made by chefs, available ready to eat from £4.99/serving

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Key Ingredients

Udon Noodles [Wheat Flour, Water, Tapioca Starch, Salt] (35%), Veg (Carrot (8%), Edamame (Soya Beans) (8%), Red Pepper (6%), Savoy Cabbage (8%), Red Onion (4%), Garlic, Ginger Puree, Sesame Oil, Soya Bean Oil), Sesame Mushrooms (Portobello Mushroom (11%), Chestnut Mushroom (9%), Sesame Oil (0.5%), Soya Bean Oil), Teriyaki Sauce (Water, Tamari [Soya Beans, Water, Salt, Alcohol], Molasses, Ginger Puree, Garlic, Chilli Paste [Water, Chillies, Garlic, Salt], Apple Puree, Rice Vinegar, Sesame Oil, Soya Bean Oil, Arrowroot), Cashews (3%), Spring Onion, Sesame Seeds.

For allergens, please see ingredients in bold. Our kitchen also handles peanuts, gluten, celery, sulphites and mustard.

From time to time ingredients may change, please always check the packaging before tucking into your dish. Get in touch if you’d like to know more.

Nutrition Information

Along with other brilliant benefits, each serving will give you:

  • 2 or more of your 5 a day
  • A source (plus more) of iron
  • A source (plus more) of vitamin C
  • A source of protein

Our meals are totally plant-based, made from real, whole food ingredients, which naturally deliver a wide range of the vitamins and minerals your body needs.

Here's the full nutritional information for Teriyaki Udon.

dish for 1: 365g

dish for 2: 730g

Typical Values Per 100g Per 365g
Energy (kj) 481 1767
Energy (kcal) 115 420
Fat (g) 4.0 14.6
of which saturates (g) 0.7 2.6
Carbohydrate (g) 15.0 54.8
of which sugars (g) 3.8 13.9
Fibre (g) 2.3 8.4
Protein (g) 3.8 13.9
Salt (g) 0.7 2.4
Iron [mg / NRV%] 0.9 / 6% 3.6 / 22%
Vitamin C [mg / NRV%] 10.8 / 15% 44.8 / 55%
Cooking Instructions

For one: 30-35 mins / For two: 37-42 mins

  • Pre-heat your oven to 220ºC / 200ºC fan / gas mark 7, for 10 mins
  • Remove sleeve and pierce the heat-proof film.
  • Place on a baking tray in the centre of the oven and cook for 30-35 or 37-42 mins.
  • Make sure it's piping hot throughout before fully removing the film, stirring and serving.

fancy making your own? here’s our recipe

  • 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
  • 1 tbsp sesame oil
  • 100g chestnut mushrooms, sliced
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

Toss mushrooms with sesame oil. Spread evenly on baking trays, single layer. Roast at 200˚C for 15 minutes.

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.

Roast cashews and sesame seeds in a 180˚C over until golden (6-8 minutes).

to serve:
top your stir fried udon noodles with roasted cashews, sesame seeds and spring onion. 

whether you’re vegan, vegetarian, or just interested in eating more healthy, plant based food, allplants can deliver

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