Spicy udon noodles with tempeh (Matthew Kenney)

Spicy udon noodles with tempeh (Matthew Kenney)

4.0 2 évaluations

Prép. 15min

Total 5h 40min

6 portions

Ingrédients

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

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

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Également présenté dans

Elevated Plant-Based Cuisine by Matthew Kenney 13 Recettes
Australie et Nouvelle-Zélande

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