Skip to main content Search
Spicy udon noodles with tempeh (Matthew Kenney)

Spicy udon noodles with tempeh (Matthew Kenney)
4.0 2 ratings
Prep. 15 min
Total 5 h 40 min
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
Energy 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...

Heirloom tomato and zucchini lasagna (Matthew Kenney)

4.0(4)

4 Std. 20 Min

Vegan parmesan shards

3.6(5)

3 Std. 55 Min

Chicken moghrabieh

3.5(4)

25 Std. 15 Min

Zoodles with broccoli pesto (Thermomix® Spiralizer, using modes)

4.6(24)

30 Min

Bread and tomato soup, rolled spinach omelette and steamed ratatouille vegetables

3.7(7)

1 Std. 5 Min

Green smoothie bowl

4.5(23)

20 Min

Samke harra

4.5(15)

35 Min

Palak paneer

4.3(50)

1 Std. 15 Min

Seafood panzanella

4.0(6)

1 Std.

Citrus quinoa salad with miso ginger dressing

4.2(28)

1 Std. 15 Min

Rainbow bowl

4.6(13)

1 Std. 20 Min

Crunchy quinoa patties with avocado smash

4.4(41)

1 Std. 30 Min