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Tempeh Cashew Noodles

What you need: 

1 cup cashews
1 block tempeh, cut into small chunks
1/2 onion chopped
3 cloves garlic chopped
4 tablespoons soy sauce
3 tablespoons rice wine vinegar
1-2 tablespoons sugar, depending on desired sweetness
1 tablespoon sesame oil
1 tablespoon chili paste, or more depending on amount of heat you like
1 small zucchini thinly sliced
1 package noodles, any kind you like, but I prefer thin asian style noodles
1 cup frozen peas
extra oil for stir frying
cilantro for garnish

What you do: 

Boil water for noodles. As the water heats up, stir fry together the tempeh, onion and zucchini. Allow the onion to get soft and brown slightly.
As this is cooking add the cashews, garlic, soy, vinegar, vegan sugar, sesame oil and chili paste to a blender and blend up.
When the noodles are cooked to the package directions, top the warm noodles with the cashew sauce and mix in the tempeh and veggies. Top with cilantro.
If you prefer a thinner sauce just add a bit of water as you blend up the sauce.
Enjoy!!!! This is super yummy and totally addictive stuff.

Preparation Time: 
20 minutes
Cooking Time: 
Servings: 
2-4

SO HOW'D IT GO?

This has become a regular meal at our house, only we use varying veggies. I love using soba noodles and Asian whole wheat noodles. The sauce makes a fantastic salad dressing too! Thanks so much! We love having a taste of Thai regularly!

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I just happened to have everything needed for this one so I gave it a try and it was great!  I marinated the tempeh before grilling it and added some spinach.  Easy and yummy.  Thanks!

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This is an awesome recipe!  Didn't change a thing--just doubled so we had plenty of leftovers for the week.  Considered using whole wheat noodles, but given the Asian flare to this dish I stuck with wide rice noodles (and I don't regret it).  Will make again and again and again!

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I've made this twice now and I'm seriously in love with this recipe. I followed it exactly but might try the lime and tamarind, as somebody else suggested. It takes me about twenty minutes to make and is DELICIOUS. I don't water down the sauce at all, it's really more of a paste when I make it, which I like because it sticks to the noodles. I've used udon noodles twice.

Yuuum.

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This was really good, but I made a few modifications.  After pureeing everything together, I tasted the mixture and there was a bit to much rice vinegar flavor for me.  I added some tahini (about 2 tbsp) and about 2 tsp lemon juice...that kinda balanced the vinegar.  Chili paste is too spicy for me, so I just added a shake or two of red pepper flakes.  I also followed someone else's suggestion to thin it with water.  I made it fairly thin then pretty much stirred it into the tempeh mixture.  I ate it with rice because I didn't have asian noodles.  I will probably make it again with maybe 1/2 the rice vinegar...but you know, no one else has commented on it being to "vinegary" so that may just be my taste. 

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This is an excellent dish packed with Asian flavor. The cashew sauce is incredible.  I used a fresh cayenne pepper from my garden rather than chili paste, and agave nectar instead of sugar. I did have to add a bit more water and and extra splash of soy sauce/vinegar to get the right consistency. But once I did, it was perfect! I think I will try some other veggies in this next time as well.

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I made this tonight for dinner - it fed both me and my boyfriend and we had 2 heaping plates :D I threw in a few more vegetables  - 1 red capsicum, handful of shredded kale and some leftover broccoli. Also omitted the chilli paste as we did not have it lying around. Like the other user i used some lime juice - about 2-3 tablespoons of fresh.  It was a pretty good basic meal. The noodles we used were fresh hokkein. I am thinking next time I make this I will add some carrot and eggplant. 6/10

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Just made this last night. Super yummy! I ended up using tofu instead, had too much in my fridge that needed to be used. Came out great though. Also added a whole bunch of other veggies, red peppers, mushrooms, and some shredded napa cabage.

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Just made this out of a desire to use up my tempeh. It was so delicious.  I thinned out the sauce and have plenty left over for tomorrow's lunch! Thanks, I'll definitely make this again.

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