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...

Show all

Palak paneer

4.3(51)

1 h 15 min

Chhole (chickpea curry)

4.4(112)

35 min

Chinese steamed water eggs and quick Sichuan chilli oil

5.0(1)

30 min

Potato and mushroom gratin

4.4(5)

2 h 5 min

Crunchy salad with green goddess dressing (Diabetes)

4.6(33)

20 min

Cashew basil spelt pasta (gut health)

4.5(72)

15 min

Filo spinach slice

4.4(80)

55 min

Yellow curry sauce (Dandelion restaurant)

4.3(43)

55 min

Lentil moussaka

4.7(406)

3 h 30 min

Melanzane parmigiana

4.4(74)

2 h 5 min

Mashed pea and corn slice

4.0(45)

40 min

Basmati rice in Varoma bundt tin

4.8(41)

35 min

 Show all