Tempeh Cashew Noodles

Ingredients

• 1 cup cashew pieces 
• 8 ounces tempeh cut in small chunks
• 0.5 medium onion chopped
• 2 tablespoons olive oil 
• 3  garlic clove 
• 4 tablespoons bragg liquid aminos 
• 3 tablespoons rice vinegar 
• 1 teaspoon sugar 
• 1 tablespoon sesame oil toasted
• 1 tablespoon chili paste depending on your taste pref to taste (such as sriracha)
• 1 small zucchini thinly sliced
• 8.9 ounce udon noodles 
• 1 cup peas frozen

Equipment

• blender

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. 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.