Tempeh Cashew Noodles

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.