Tempeh Cashew Noodles

Recipe by Chandra M
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup cashews
  • 8
    ounces tempeh, cut in small chunks
  • 12
    medium onion, chopped
  • 2
    tablespoons olive oil
  • 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
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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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