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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (289g) Recipe makes 4 servings The following items or measurements are not included below: 3 tablespoons rice wine vinegar |
||
| Calories 675 | ||
| Calories from Fat 295 | (43%) | |
| Amount Per Serving | %DV | |
| Total Fat 32.9g | 50% | |
| Saturated Fat 5.9g | 29% | |
| Monounsaturated Fat 17.4g | ||
| Polyunsaturated Fat 7.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 2427mg | 101% | |
| Potassium 727mg | 20% | |
| Total Carbohydrate 73.1g | 24% | |
| Dietary Fiber 5.9g | 23% | |
| Sugars 6.1g | ||
| Protein 27.3g | 54% | |
Tempeh Cashew Noodles
By: Chandra M
Aug 9, 2007
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!
SERVES 4
Ingredients
- 1 cup cashew
- 8 ounces tempeh, cut in small chunks
- 1/2 medium onion, chopped
- 2 tablespoons olive oil
- 3 garlic cloves
- 4 tablespoons soy sauce or 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
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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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Beans > Soy/Tofu > Tempeh
- Cuisine > Asian
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Amela
On Jan 20, 2008
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.
From: AJO
On Oct 27, 2007
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!
From: mll
On Sep 14, 2007
This was a reasonably tasty dish, and very quick, but the current directions are woefully incomplete. Here's updated directions: Fry tempeh, zucchini, and onion in olive oil until the onion is soft and slightly brown. Boil water for noodles. Cook 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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