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

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 13 Recipes
Australia and New Zealand

You might also like...

Express pho soup with spiralized daikon (Thermomix® Spiralizer, using modes)

50min

Heirloom tomato and zucchini lasagna (Matthew Kenney)

4 h 20min

Rainbow bowl

1 h 20min

Vegan parmesan shards

3 h 55min

Citrus quinoa salad with miso ginger dressing

1 h 15min

Chicken moghrabieh

25 h 15min

Fish fillets with fresh corn polenta

1 h 5min

Bread and tomato soup, rolled spinach omelette and steamed ratatouille vegetables

1 h 5min

Palak paneer

1 h 15min

Rice paper rolls with sweet and sour chilli sauce

40min

Green smoothie bowl

20min

Crunchy quinoa patties with avocado smash

1 h 30min