Spicy Udon Noodles with Tempeh (Matthew Kenney)

Spicy Udon Noodles with Tempeh (Matthew Kenney)

4.9 12 ratings

Prep. 15min

Total 5 h 40min

6 portions

Ingredients

cashews
5 ½ oz
water to soak

Paprika Oil

extra virgin olive oil
2 oz
smoked paprika
1 ½ tsp

Spicy Cashew Tare

hoisin sauce
5 ½ oz
miso chickpea (see Tip)
2 ½ oz
veggie tsuyu
2 ½ oz
agave
1 oz
togarashi powder
1 tsp

Shiitake Dashi

water
50 oz
dried shiitake mushrooms thinly sliced
3 oz
kombu (approx. 3-4 large sheets)
½ oz

Udon Noodles

water
50 oz
extra virgin olive oil to fry
1 - 2 tbsp
tempeh cut into pieces
6 oz
chili crisp oil
1 tbsp
dried udon noodles
12 oz
edible flowers to garnish

Difficulty

easy

Nutrition per 1 portion

Sodium 914.2 mg

Protein 22.8 g

Calories 2820.3 kJ / 674.1 kcal

Fat 31.8 g

Fiber 6.1 g

Saturated fat 5.8 g

Carbohydrates 80.1 g

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Also featured in

Elevated Plant-Based Cuisine by Matthew Kenney 15 Recipes
United States

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