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Pittige udon noedles met tempé (Matthew Kenney)

Pittige udon noedles met tempé (Matthew Kenney)
No ratings
Prep. 15min
Total 5 h 40min
6 porties
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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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