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

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

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 15 Recipes
United States

You might also like...

Gochujang Ramen Noodles

30 min

Vegan Bolognese

50 min

Spinach and Paneer Curry (Diabetes)

50 min

Sweet and Sour Cucumber Slices

5 min

Mushroom Stir-Fry

55 min

Thai Green Curry and Lemongrass Rice

1 h 15 min

Chili and Peanut Noodles with Tofu and Chili Garlic Oil

30 min

Mushroom Taco Filling

35 min

Baked Falafel with Jalapeño Tahini Sauce

50 min

Miso Mushroom Toast with Tahini Yogurt

45 min

Molten Lava Cake

45 min

Kung Pao Cauliflower with Pickled Carrot and Sesame Salad

45 min