Spicy Udon Noodles with Tempeh (Matthew Kenney)

Spicy Udon Noodles with Tempeh (Matthew Kenney)

4.9

Ingredients

  • 5 ½ oz cashews
  • water, to soak

Paprika Oil

  • 2 oz extra virgin olive oil
  • 1 ½ tsp smoked paprika

Spicy Cashew Tare

  • 5 ½ oz hoisin sauce
  • 2 ½ oz miso, chickpea (see Tip)
  • 2 ½ oz veggie tsuyu
  • 1 oz agave
  • 1 tsp togarashi powder

Shiitake Dashi

  • 50 oz water
  • 3 oz dried shiitake mushrooms, thinly sliced
  • ½ oz kombu (approx. 3-4 large sheets)

Udon Noodles

  • 50 oz water
  • 1 - 2 tbsp extra virgin olive oil, to fry
  • 6 oz tempeh, cut into pieces
  • 1 tbsp chili crisp oil
  • 12 oz dried udon noodles
  • edible flowers, to garnish

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