Skip to main content Search
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
Sign up for free

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...

Vegetarian Medallions

No ratings

Croquembouche

No ratings

Sautéd vegetables with broccoli sauce (Thermomix® Cutter, using modes)

4.4(11)

30min

Sweet potato and wakame patties (TM6, Jude Blereau)

3.9(10)

1 h

Mushroom freekeh risotto with spring onion oil

3.8(31)

1 h 10min

Steamed Chinese greens

4.5(136)

30min

Mediterranean capsicums

4.0(14)

2 h

Bot chien (rice flour cake) with pickled vegetables

3.7(6)

26 h 50min

Grilled tofu steaks with Asian mushrooms

4.3(42)

2 h 30min

Honey ginger tofu with greens

4.0(33)

2 h 25min

Pan de Sal

4.8(47)

2 h 20min

Wok-style curried vegetables

4.3(19)

35min