Spicy udon noodles with tempeh (Matthew Kenney)

Spicy udon noodles with tempeh (Matthew Kenney)

4.0 2 évaluations

Préparation 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

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

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

Vous pourriez aussi aimer...

Agedashi tofu

30min

Mushroom and kale risotto

55min

Warm satay bowl

1h 10min

Mushroom brown rice risotto (Diabetes)

1h 15min

Chicken and Pork Adobo

40min

Macadamia Ricotta (Matthew Kenney)

8h 30min

Pasta Alfredo with mushrooms

40min

Plant-based béchamel sauce

10min

Curried lentils and steamed pumpkin

1h 15min

Couscous with chicken, lamb and spicy sausages

1h 10min

Tofu 'sour cream'

5min

Cashew basil spelt pasta (gut health)

15min