Spicy Udon Noodles with Tempeh (Matthew Kenney) Metric

Spicy Udon Noodles with Tempeh (Matthew Kenney) Metric

5.0 2 ratings

Prep. 15min

Total 5 h 40min

6 portions

Ingredients

cashew nuts
155 g
water to soak

Paprika Oil

extra virgin olive oil
60 g
ground smoked paprika
1 ½ tsp

Spicy Cashew Tare

hoisin sauce
155 g
miso paste chickpea (see Tip)
70 g
veggie tsuyu
70 g
agave syrup
30 g
togarashi powder
1 tsp

Shiitake Dashi

water
1420 g
dried shiitake mushrooms thinly sliced
85 g
kombu (approx. 3-4 large sheets)
15 g

Udon Noodles

water
1420 g
extra virgin olive oil to fry
1 - 2 tbsp
tempeh cut into pieces
170 g
chilli crisp oil
1 tbsp
dried udon noodles
340 g
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
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