Tempeh Cashew Noodles
photo by Alcibie
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 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
- 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
-
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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RECIPE SUBMITTED BY
Chandra M
Boulder Creek, California