Tempeh Cashew Noodles Food

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

CASHEW SESAME NOODLES

Cashew Sesame Noodles image

Categories Blender Pasta Side Quick & Easy Cashew Fall Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Kosher

Yield Serves 6 to 8 as a side dish

Number Of Ingredients 12

Ingredients

For sauce
2 large garlic cloves, chopped
3 tablespoons soy sauce
1 1/2 tablespoons rice vinegar
1/4 cup Asian sesame oil
3/4 teaspoon dried hot red pepper flakes, or to taste
1 teaspoon sugar
1/2 cup salted roasted cashews
1/3 cup water
1 pound thin spaghetti
1 1/2 cups loosely packed fresh coriander sprigs, washed well, spun dry, and chopped fine
Garnish: chopped salted roasted cashews and fresh coriander sprigs

Steps:

Make sauce:
In a blender blend sauce ingredients with salt and pepper to taste until smooth. Sauce may be made 3 days ahead and chilled, covered. Bring sauce to room temperature and stir before using.
Just before serving, in a 6-quart kettle bring 5 quarts salted water to a boil and cook spaghetti until al dente. In a colander drain spaghetti and rinse well under cold water. Drain spaghetti well and in a bowl toss with sauce and chopped coriander.
Garnish sesame noodles with cashews and coriander.

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