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!
Ingredients
4 serv.- cup cashews↗1
- ounces tempeh, cut in small chunks↗8
- medium onion, chopped↗1⁄2
- tablespoons olive oil↗2
- garlic cloves↗3
- tablespoons soy sauce or 4 tablespoons Braggs liquid aminos↗4
- tablespoons rice wine vinegar↗3
- teaspoon sugar↗1
- tablespoon toasted sesame oil↗1
- tablespoon chili paste, to taste (such as sriracha)↗1
- small zucchini, thinly sliced1
- (8 7/8 ounce) package udon noodles↗1
- cup frozen peas↗1
Step-by-step instructions
- 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.
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