30 min.
Preparation time
Preparation: 30 min.
Gaps: no
Total: 30 min.
Servings
Serve: 4 persons
Weight Per Serving: 276g
Price Per Serving: 2.82$
651kcal
Nutrition
Calories: 651kcal
Protein: 16.8%
Fat: 43.36%
Carbs: 39.84%
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
Directions
- 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.
- 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
Properties
Nutrition Score
21.248260869565%
Flavonoids
Nutrients percent of daily need