Spicy Udon Noodles with Tempeh (Matthew Kenney)

• 155 g cashews
• water, to soak

Paprika Oil

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

Spicy Cashew Tare

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

Shiitake Dashi

• 1420 g water
• 85 g dried shiitake mushroom, 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 red chilli oil
• 340 g udon noodle
• edible flowers, to garnish