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Spicy Udon Noodles with Tempeh (Matthew Kenney)

Spicy Udon Noodles with Tempeh (Matthew Kenney)
4.9 11 ratings
Prep. 15 min
Total 5 h 40 min
6 portions
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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
Energy 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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Also featured in

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

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