Tempeh Cashew Noodles Recipes

TEMPEH CASHEW NOODLES

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.

EASY SESAME CASHEW NOODLES

Steps:

• In a blender, blend the sauce ingredients until smooth.
• Season with salt and pepper to taste.
• Just before mixing with the sauce and serving, cook the pasta in a large pot of boiling salted water until JUST firm-tender (do not overcook the pasta) drain and rinse well under cold water; drain well again.
• Toss the cooked pasta with the prepared sauce (if the sauce was chilled then warm before mixing with the pasta).
• Sprinkle with chopped cashews and serve.

CASHEW NOODLES

Steps:

• Cook noodles according to package directions; drain well.
• Combine noodles and butter in a large bowl, stirring until butter melts.
• In a separate medium bowl, combine the cottage cheese, sour cream, mushrooms, cashew halves, green onion, sherry, soy sauce, garlic and red pepper and mix well.
• Add the cottage cheese mixture to the noodle mixture and toos to blend.
• Pour into a buttered 2 quart casserole dish and sprinkle with the cheese.
• Bake, uncovered, at 350 degrees for 25-30 minutes.