Tempeh Cashew Noodles

"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!"
 
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photo by Alcibie photo by Alcibie
photo by Alcibie
Ready In:
30mins
Ingredients:
13
Serves:
4
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ingredients

  • 236.59 ml cashews
  • 226.79 g tempeh, cut in small chunks
  • 1 medium onion, chopped
  • 29.58 ml olive oil
  • 3 garlic cloves
  • 59.16 ml soy sauce or 59.16 ml Braggs liquid aminos
  • 44.37 ml rice wine vinegar
  • 4.92 ml sugar
  • 14.79 ml toasted sesame oil
  • 14.79 ml chili paste, to taste (such as sriracha)
  • 1 small zucchini, thinly sliced
  • 249.47 g package udon noodles
  • 236.59 ml frozen peas
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directions

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

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Reviews

  1. Very good and tasty, a definite Asian flavor.
     
  2. Good, simple, and filling. We wrapped the mixture in rice paper wrappers rather than serving over noodles. Good recipe, Chandra!
     
  3. 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.
     
  4. 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.
     
  5. Wow, we loved this sauce! I did what I could to reduce the fat, but that's hard to get around when using nuts and soy. Anyway, the taste is fantastic and I will make it again for sure. Nice and spicy- just the way we like our food. We weren't crazy about the udon noodles- and it could be that I'm not that experienced with cooking them. Next time I think I'll use a regular whole grain pasta instead. Thanks for posting, and yes your new instructions are much better!
     
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