Pittige udon noedles met tempé (Matthew Kenney)

Pittige udon noedles met tempé (Matthew Kenney)

No ratings

Prep. 15min

Total 5 h 40min

6 porties

Ingredients

rauwe cashewnoten
155 g
water om te weken

Paprikaolie

extra vergine olijfolie
60 g
paprikapoeder
1 ½ tl

Pikante cashewnotensaus

hoi sin saus
155 g
misopasta (zie tip)
70 g
groentebouillon poeder
2 el
agavesiroop
30 g
shichimi togarashi Japans 7-kruidenmengsel
1 el

Shiitake dashi

water
1400 g
shiitake paddenstoelen, gedroogd dun gesneden
90 g
kombu (ongeveer 3-4 grote bladeren)
15 g

Udon noedels

water
1500 g
extra vergine olijfolie om te bakken
1 - 2 el
tempé in stukken
170 g
rode chili-olie
1 el
udon noedels gedroogd
340 g
eetbare bloemen om te versieren

Difficulty

easy

Nutrition per 1 portie

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

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