Tempeh Cashew Noodles

• 1 cup cashews
• 8 ounces tempeh, cut in small chunks
• 1/2 medium onion, chopped
• 2 tablespoons olive oil
• 3 garlic cloves
• 4 tablespoons soy sauce or 4 tablespoons Braggs liquid aminos
• 3 tablespoons rice wine vinegar
• 1 teaspoon sugar
• 1 tablespoon toasted sesame oil
• 1 tablespoon chili paste, to taste (such as sriracha)
• 1 small zucchini, thinly sliced
• 1 (8 7/8 ounce) package udon noodles
• 1 cup frozen peas

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. 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.

cashews, chunks, onion, olive oil, garlic, soy sauce, rice wine vinegar, sugar, sesame oil, chili paste, zucchini, udon noodles, frozen peas

Taken from www.food.com/recipe/tempeh-cashew-noodles-245592 (may not work)