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
Calories 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...

Citrus quinoa salad with miso ginger dressing

4.2(28)

1h 15min

Brussels sprouts with lime crumb

4.1(15)

20min

Apple and cranberry farro salad

4.3(26)

35min

Japanese-style dressing

4.0(22)

5min

Avial (vegetables in yoghurt)

4.1(18)

30min

Mango rice

4.2(19)

35min

Samke harra

4.5(15)

35min

Confit salmon, Parmesan gnocchi with cauliflower cream

4.3(9)

7h 10min

Mimosa float

4.6(5)

6h 10min

Green smoothie bowl

4.5(24)

20min

Palak paneer

4.3(51)

1h 15min

Prawn salad with avocado dressing

4.6(8)

35min