Spicy Udon Noodles with Tempeh (Matthew Kenney)

• 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