Spicy Udon Noodles with Tempeh (Matthew Kenney)

Spicy Udon Noodles with Tempeh (Matthew Kenney)

4.9 11 évaluations

Prép. 15min

Total 5h 40min

6 portions

Ingrédients

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

Niveau

facile

Infos nut. par 1 portion

Sodium 914.2 mg

Protides 22.8 g

Calories 2820.3 kJ / 674.1 kcal

Lipides 31.8 g

Fibre 6.1 g

Graisses saturées 5.8 g

Glucides 80.1 g

Tu aimes ce que tu vois?

Cette recette et plus de 100 000 autres t'attendent !

Inscrive-toi à notre essai gratuit de 30 jours et découvre le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Elevated Plant-Based Cuisine by Matthew Kenney 15 Recettes
États-Unis

Tu pourrais aussi aimer...

Crispy Korean tofu

1 Std. 20 Min

Vegan Eggplant Massaman Curry

50 Min

Chili and Peanut Noodles with Tofu and Chili Garlic Oil

30 Min

Crispy Korean Tofu

1 Std. 20 Min

Broccoli Rabe Pesto with Pasta and Roasted Squash

45 Min

Tomato and Feta Pasta

50 Min

Kung Pao Cauliflower with Pickled Carrot and Sesame Salad

45 Min

Black Rice Bowl with Chicken and Mushrooms

40 Min

Tofu Ramen Bowl

55 Min

Chickpea and Lentil Soup with Dukkah

1 Std. 5 Min

Gochujang Ramen Noodles

30 Min

Ramen Noodle Soup

40 Min