Spicy Udon Noodles with Tempeh (Matthew Kenney)

Spicy Udon Noodles with Tempeh (Matthew Kenney)

4.9 10 rating

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

Fibre 6.1 g

Saturated Fat 5.8 g

Carbohydrates 80.1 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

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

You might also like...

Mandarin Almond Cookies

50min

French Toast Waffles

30min

Tomato Soup with Grilled Cheese

40min

Maple Oatmeal with Apples and Blueberries

20min

Cashew Milk

5min

Traditional mint tea

25min

Steamed Chicken With Green Ginger Sauce

45min

Korean Ramen with Tofu

50min

Nasi Lemak Basmati

30min

Broccoli Sauté

20min

Stir-fry Kailan with Oyster Sauce

10min