Teriyaki Noodles




  • 180-200g of Soba Noodles
  • Water
  • 4 spring onions, roughly chopped 
  • 2 bunches of Bok Choy, sliced

Teriyaki Sauce:

  • 1/4 cup tamari 
  • 2 tbsp coconut sugar 
  • 2 tbsp rice vinegar 
  • 1 tbsp sesame oil 
  • Pinch of chilli flakes
  • 1 tbsp cornstarch 
  • 1/2 cup water

To Serve:

  • Handful of fresh Coriander, roughly chopped
  • 4 tbsp black sesame seeds


Selaks Berries and Cream Rose


Bring a pot of water to the boil and add the noodles. Cook according to the packet instructions.

For the Teriyaki Sauce, firstly place the 1/2 cup of water and cornstarch in a small bowl and stir to combine. Set aside.

Add the tamari, coconut sugar, rice vinegar, sesame oil and chilli flakes to a small pot, over a medium heat. Cook until the sugar is dissolved, about 1-2 minutes, stirring often.

Add the cornstarch mixture and bring the Teriyaki Sauce to the boil, stirring often to avoid it from burning on the bottom of the pot. Reduce to a medium heat and simmer until the sauce thickens, about 3 minutes. Remove from the heat and set aside.

Heat the oil in a pan over a medium- high heat. Add the spring onions and bok choy and sauté for ~3 minutes until the bok Choy just starts to wilt.

Add the sauce, noodles and sesame seeds to the pan, mixing everything together. Allow it to cook for another 1-2 minutes.

Serve with some fresh coriander on top.

Any leftovers will keep in an airtight container in your fridge for up to 3 days.