Vegan Pineapple Cashew Noddles

This is a pretty simple recipe but really delicious. It comes together easily, the only wait time is while the tempeh and noodles are cooking.

For the sauce:

1 cup Pineapple Juice
2 tbs Soy Sauce
2 tbs Rice Vinegar
1 tbs grated Ginger
1 tsp Lemon Juice
1/2 tsp finely chopped Garlic
1 tsp Wasabi
1 tbs Agave Nectar

Everything else:

1 cup Pineapple Pieces
1 cup Cashews
1 package Udon Noodles (or Rice Noodles if you want wheat free)
1 package Tempeh
Sesame oil for tempeh
Black Sesame Seeds for garnish (regular sesame seeds are fine too)

Whisk everything for the sauce together adjusting garlic and wasabi to taste. Prepare noodles of choice per package directions. Cut tempeh into cubes and steam, if you don't have a steam basket you could just boil tempeh in a small fry pan with about a cup of water with the lid on till all the water is absorbed. Then brown all sides of the tempeh in sesame oil. I left the pineapple and cashews raw but you could toss them in with the tempeh and stirfry them, you could also throw in some veggies like broccoli or kale if you like. Once everything is finished, assemble it all. Noodles then pineapple, cashews, tempeh, pour a little sauce over then sprinkle sesame seeds on top. Makes 4 average portions or 2 large portions.