 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
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:
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:
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.
|
|