Spicy Udon Noodles with Tempeh (Matthew Kenney)

Spicy Udon Noodles with Tempeh (Matthew Kenney)

4.0 2 ratings

Prep. 15min

Total 5 h 40min

6 portions

Ingredients

cashews
155 g
water to soak

Paprika Oil

extra virgin olive oil
60 g
smoked paprika
1 ½ tsp

Spicy Cashew Tare

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

Shiitake Dashi

water
1420 g
dried shiitake mushroom 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
red chilli oil
1 tbsp
udon noodle
340 g
edible flowers to garnish

Nutrition per 1 portion

Calories 674.1 kcal / 2820.3 kJ

Protein 22.8 g

Fat 31.8 g

Carbohydrates 80.1 g

Fiber 6.1 g

Saturated fat 5.8 g

Sodium 914.2 mg

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Also featured in

Elevated Plant-Based Cuisine by Matthew Kenney 13 Recipes
Australia and New Zealand

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