TEMPEH CASHEW NOODLES

Tempeh Cashew Noodles image

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!

Provided by Chandra M

Categories Tempeh

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 673.5, Fat 32.9, SaturatedFat 5.9, Sodium 2423.1, Carbohydrate 72.5, Fiber 6, Sugar 6.1, Protein 27.2

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #beans #asian #easy #vegetarian #dietary #soy-tofu #tempeh