20 Minute Cashew Chicken Noodles Recipe
Introduction
Enjoy a delicious and quick meal with this 20 Minute Cashew Chicken Noodles recipe. Tender chicken, crunchy cashews, and savory sauce combine perfectly with noodles for a satisfying dinner any night of the week.
Ingredients
- 1/3 cup hoisin sauce
- 1/3 cup tamari or soy sauce
- 2 tablespoons vinegar
- 1 tablespoon chili paste (such as gochujang)
- 4 cloves garlic, chopped
- 1 teaspoon ground ginger
- Black pepper and chili flakes, to taste
- 3 tablespoons sesame oil or olive oil
- 10-12 ounces ramen noodles or rice noodles, cooked
- 1 1/2 pounds chicken thighs, breasts, or tenders, cubed
- 1 tablespoon garlic powder
- 1/2 teaspoon ground ginger
- Black pepper, to taste
- 3 tablespoons arrowroot powder or cornstarch
- 1/2 cup cashews
- 2 tablespoons tamari or soy sauce
- Green onions, chopped, for serving
Instructions
- Step 1: Make the sauce by combining hoisin sauce, tamari or soy sauce, vinegar, chili paste, chopped garlic, ground ginger, black pepper, chili flakes, sesame oil, and 1/3 cup water in a glass jar. Set aside.
- Step 2: Cook the noodles according to package instructions for 2-3 minutes until just soft. Drain and set aside.
- Step 3: In a large skillet, toss the cubed chicken with garlic powder, ground ginger, black pepper, arrowroot powder or cornstarch, and 2 tablespoons tamari or soy sauce.
- Step 4: Cook the chicken mixture over medium-high heat for about 8 minutes until browned.
- Step 5: Add the cashews to the skillet and cook for an additional 2 minutes until golden.
- Step 6: Pour the prepared sauce over the chicken and cashews, cooking until the sauce thickens slightly.
- Step 7: Add the cooked noodles to the skillet and toss everything together well to coat with sauce. Remove from heat.
- Step 8: Serve immediately, garnished with chopped green onions and sesame seeds if desired.
Tips & Variations
- For extra crunch, toast the cashews before adding them to the skillet.
- Swap the chicken for tofu or shrimp for a different protein option.
- Add vegetables like bell peppers, snap peas, or shredded carrots to boost nutrition and color.
- Adjust the chili paste amount to control the spiciness according to your taste.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave, adding a splash of water if needed to loosen the sauce.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular soy sauce instead of tamari?
Yes, regular soy sauce works fine. Tamari is a gluten-free option with a slightly richer flavor, but both will give great taste to the sauce.
What type of noodles work best for this recipe?
Ramen or rice noodles are ideal because they cook quickly and absorb the sauce well. You can also use other thin noodles like soba or even spaghetti in a pinch.
Print
20 Minute Cashew Chicken Noodles Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
A quick and flavorful 20-minute cashew chicken noodle dish featuring tender chicken, crunchy cashews, and a savory hoisin-tamari sauce. Perfect for a satisfying weeknight meal that combines the richness of sesame oil with the spicy kick of chili paste and the freshness of green onions.
Ingredients
Sauce
- 1/3 cup hoisin sauce
- 1/3 cup tamari or soy sauce
- 2 tablespoons vinegar
- 1 tablespoon chili paste (I like gochujang)
- 4 cloves garlic, chopped
- 1 teaspoon ground ginger
- Black pepper and chili flakes, to taste
- 1/3 cup water
Chicken and Noodles
- 3 tablespoons sesame oil (or olive oil)
- 10–12 ounces ramen noodles or rice noodles, cooked
- 1 1/2 pounds chicken thighs, breasts, or tenders, cubed
- 1 tablespoon garlic powder
- 1/2 teaspoon ground ginger
- Black pepper, to taste
- 3 tablespoons arrowroot powder or cornstarch
- 2 tablespoons tamari or soy sauce
- 1/2 cup cashews
- Green onions, chopped, for serving
- Sesame seeds, for garnish (optional)
Instructions
- Prepare the sauce. In a glass jar, combine hoisin sauce, tamari or soy sauce, vinegar, chili paste, chopped garlic, ground ginger, black pepper, chili flakes, and 1/3 cup water. Stir or shake well to mix thoroughly.
- Cook the noodles. Boil the ramen or rice noodles for 2-3 minutes until just soft. Drain the noodles thoroughly and set them aside.
- Cook the chicken and cashews. Heat 3 tablespoons of sesame oil in a large skillet over medium-high heat. In a bowl, toss the cubed chicken with garlic powder, ground ginger, black pepper, arrowroot powder (or cornstarch), and 2 tablespoons tamari or soy sauce. Add the chicken to the skillet and cook until browned and cooked through, about 8 minutes. Add the cashews and cook for an additional 2 minutes until they turn golden.
- Add the sauce and combine. Pour the prepared sauce over the chicken and cashews in the skillet. Cook while stirring occasionally until the sauce thickens slightly, about 2-3 minutes.
- Toss with noodles and serve. Add the cooked noodles to the skillet. Toss well to coat the noodles evenly with the sauce and chicken. Remove from heat. Serve garnished with chopped green onions and optional sesame seeds for added texture and flavor.
Notes
- Use tamari instead of soy sauce for a gluten-free option.
- Arrowroot powder or cornstarch helps thicken the sauce; feel free to adjust the amount for desired consistency.
- Substitute chicken breasts with thighs or tenders based on preference.
- Adjust chili paste quantity to control spiciness.
- Serve immediately for best texture and flavor.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Keywords: cashew chicken, quick dinner, Asian noodles, hoisin sauce, spicy chicken noodles, easy chicken recipe
