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