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!"
 
Tempeh Cashew Noodles created by Alcibie
Ready In:
30mins
Serves:
Units:

ingredients

  • 1 cup cashews
  • 8 ounces tempeh, cut in small chunks
  • 12 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

  • 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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RECIPE MADE WITH LOVE BY

@Chandra M
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  1. Buff B.
    Very good and tasty, a definite Asian flavor.
     
  2. Alcibie
    Tempeh Cashew Noodles Created by Alcibie
  3. fluffernutter
    Good, simple, and filling. We wrapped the mixture in rice paper wrappers rather than serving over noodles. Good recipe, Chandra!
     
  4. 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.
     
  5. 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.
     
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