Tempeh Cashew Noodles
Indulge in the bold and vibrant flavors of Tempeh Cashew Noodles, a quick and easy plant-based dinner ready in just 30 minutes! This dish features tender rice noodles tossed with marinated tempeh, crunchy toasted cashews, and a medley of crisp vegetables like bell peppers and carrots. Infused with a savory-sweet marinade of soy sauce, maple syrup, garlic, and ginger, every bite is loaded with umami goodness. Topped with fresh cilantro, green onions, and a squeeze of lime, these vegan noodles bring a perfect balance of flavors. Customize the heat with optional sriracha or chili paste to suit your spice preference. Perfect for weeknight dinners, this protein-packed meal can be your go-to option for a wholesome, satisfying, and flavor-forward dish!
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Recipe Information
Ingredients
- 8 ounces tempeh
- 3 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 2 cloves garlic cloves
- 1 teaspoon ginger, grated
- 8 ounces rice noodles
- 1 cup cashews
- 1 tablespoon sesame oil
- 1 whole bell pepper, thinly sliced
- 1 whole carrot, julienned
- 2 stalks green onions, chopped
- 0.25 cup cilantro, chopped
- 1 teaspoon sriracha or chili paste (optional)
- 1 whole lime, cut into wedges
Instructions
Cut the tempeh into small cubes or thin slices and set aside.
In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, minced garlic, and grated ginger to create a marinade.
Add the tempeh to the marinade, tossing to coat evenly. Let it sit for at least 10 minutes to absorb the flavors.
While the tempeh marinates, prepare the rice noodles according to the package instructions. Drain and set aside.
In a medium skillet or wok, toast the cashews over medium heat for 2–3 minutes until golden and fragrant. Remove them from the skillet and set aside.
In the same skillet, heat the sesame oil over medium heat. Add the marinated tempeh and cook for 5–7 minutes, flipping occasionally, until golden and slightly crisp on all sides. Remove from the skillet and set aside.
In the skillet, add the bell pepper and carrot. Stir-fry for 2–3 minutes until they are tender but still crisp.
Return the cooked rice noodles to the skillet. Add the cooked tempeh and toasted cashews. Toss everything together to combine.
If you like a bit of heat, stir in the sriracha or chili paste at this stage.
Plate the noodles and garnish with chopped green onions and cilantro. Serve with lime wedges on the side for a burst of fresh flavor.
Enjoy your delicious and nutritious Tempeh Cashew Noodles!
Nutrition Facts
Calories |
1752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.2 g | 131% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 16.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2515 mg | 109% | |
| Total Carbohydrate | 158.0 g | 57% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 31.4 g | ||
| Protein | 77.9 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 411 mg | 32% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2573 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
