Tempeh Cashew Noodles

Chandra M's Note:

Easy & quick meal. I got this from my best friend, who can't remember where she got it. The 1st reviewer was right, my original directions were awful :( They should be better this time :) Thanks for letting me know!

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 1 cup cashews
• 8 ounces tempeh, cut in small chunks
• 1/2 medium onion, chopped
• 2 tablespoons olive oil
• 3 garlic cloves
• 4 tablespoons soy sauce or 4 tablespoons Braggs liquid aminos
• 3 tablespoons rice wine vinegar
• 1 teaspoon sugar
• 1 tablespoon toasted sesame oil
• 1 tablespoon chili paste, to taste (such as sriracha)
• 1 small zucchini, thinly sliced
• 1 (8 7/8 ounce) package udon noodles
• 1 cup frozen peas

Directions:

1. Fry tempeh, zucchini, and onion in olive oil until the onion is soft and slightly brown.
2. Boil water for noodles.
3. Cook noodles according to package directions.
4. 4 minutes before noodles are done, add frozen peas.
5. Rinse pasta and peas when done.
6. In a blender, combine 3/4 cup cashews, garlic, soy sauce/braggs amino, vinegar, sugar, sesame oil, chili.
7. Blend until smooth, and add to tempeh, zucchini-onion mixture.
8. Pour cashew mixture over noodles, stir to combine, garnish with remaining cashews, and serve.

Reviews

[fluffernutter]

Good, simple, and filling. We wrapped the mixture in rice paper wrappers rather than serving over noodles. Good recipe, Chandra!

[JJveg]

YUMMM, this was my first attempt at cooking AND eating tempeh, and it turned out really well! I'm excited to try other tempeh recipes thanks to this one.

[Amela]

Very good, lots of flavor! The sauce was a little thick so I added some water to it. I think next time I will try it with some extra veggies in it.