Spicy Udon Noodles with Tempeh (Matthew Kenney) Metric

• 155 g cashew nuts
• water, to soak

Paprika Oil

• 60 g extra virgin olive oil
• 1 ½ tsp ground smoked paprika

Spicy Cashew Tare

• 155 g hoisin sauce
• 70 g miso paste, chickpea (see Tip)
• 70 g veggie tsuyu
• 30 g agave syrup
• 1 tsp togarashi powder

Shiitake Dashi

• 1420 g water
• 85 g dried shiitake mushrooms, thinly sliced
• 15 g kombu (approx. 3-4 large sheets)

Udon Noodles

• 1420 g water
• 1 - 2 tbsp extra virgin olive oil, to fry
• 170 g tempeh, cut into pieces
• 1 tbsp chilli crisp oil
• 340 g dried udon noodles
• edible flowers, to garnish