Tempeh Cashew Noodles Recette

Craving a quick, flavorful, and plant-based meal? This Tempeh Cashew Noodles recipe is your answer! This easy 30-minute recipe delivers a delicious Asian-inspired dish packed with protein and satisfying textures. Creamy cashew sauce coats perfectly cooked noodles and savory tempeh, creating a culinary experience you'll want to make again and again. Get ready for a taste sensation!

Préparation 10 min

Cuisson 30 min

Calories 673.5 kcal

Protéines 54g

Note Soyez le premier

Recette Actions

Partagez cette recette :

Recette Auteur

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Tempeh Cashew Noodles

3/4 cup raw cashews (plus extra for garnish)
1 block (8 oz) cubed tempeh
1/2 medium onion (diced)
1 tablespoon olive oil
2 cloves garlic
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon brown sugar
1 tablespoon sesame oil
1/2 teaspoon chili flakes
1 medium zucchini (diced)
8 oz dried udon noodles
1 cup frozen peas
1-2 tablespoons water (if needed for sauce consistency)

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Tempeh Cashew Noodles? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Comment préparer Tempeh Cashew Noodles

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 block (8 oz) cubed tempeh, 1 medium zucchini (diced), and 1/2 medium onion (diced). Cook until the onion is softened and lightly browned, about 5-7 minutes.
While the tempeh cooks, bring a large pot of salted water to a boil for the noodles.
Add 8 oz dried noodles (your choice) to the boiling water and cook according to package directions.
About 4 minutes before the noodles are finished cooking, add 1 cup frozen peas to the pot.
Once the noodles and peas are cooked, drain them immediately and rinse under cold water to stop the cooking process.
Meanwhile, in a high-speed blender, combine 3/4 cup raw cashews, 2 cloves garlic, 1/4 cup soy sauce (or Bragg's amino acids), 2 tablespoons rice vinegar, 1 tablespoon maple syrup or brown sugar, 1 tablespoon sesame oil, and 1/2 teaspoon chili flakes (or more, to taste).
Blend until completely smooth and creamy, adding a tablespoon or two of water if needed to reach desired consistency.
Add the cashew sauce to the skillet with the tempeh and vegetables. Stir to combine.
Add the cooked noodles and peas to the skillet and toss gently to coat everything in the sauce.
Garnish with extra chopped cashews and serve immediately.

Nutrition Information (Approximate per serving)

Sodium

100 g

Sugar

24g

Fat

29g

Carbs

24g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Lunch Main Dish / Dinner Vegetarian Proteins Tofu & Tempeh Recipes Asian Chinese Healthy Vegetarian Vegan 30 Minutes Or Less

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Main Dish Beans Asian Easy Vegetarian Dietary Soy Tofu Tempeh

Questions fréquentes

Combien de temps faut-il pour préparer Tempeh Cashew Noodles ?

Tempeh Cashew Noodles prend environ 40 minutes du début à la fin — environ 10 minutes de préparation et 30 minutes de cuisson.

Combien de calories contient Tempeh Cashew Noodles ?

Tempeh Cashew Noodles contient environ 673.5 calories par portion, avec environ 54 g de protéines, 24 g de glucides et 50 g de lipides.

De quels ingrédients ai-je besoin pour Tempeh Cashew Noodles ?

Les principaux ingrédients de Tempeh Cashew Noodles sont Cashews, Tempeh, Onion, Olive Oil, Garlic Cloves, Soy Sauce. Consultez la liste complète avec les quantités ci-dessus.