Chicken & Cashew Noodles Recipe
Introduction
This Chicken & Cashew Noodles recipe is a vibrant, flavorful dish perfect for a quick weeknight dinner. Loaded with tender chicken, crunchy cashews, and fresh vegetables tossed in a savory sauce, it delivers satisfying textures and bold taste in every bite.
Ingredients
- 250g dried flat rice noodles
- 1 tbsp garlic-infused oil
- 2 red peppers, chopped into thin strips
- 2 medium carrots, thinly sliced on the diagonal
- 2 chicken breasts, chopped into thin strips
- 150g cashews
- ½ tsp dried chilli flakes (optional)
- Sliced spring onions and chopped coriander, to serve
- 4½ tbsp gluten-free soy sauce
- 1½ tsp gluten-free white or red miso paste
- 1 tsp ginger paste
- 1½ tbsp dark brown sugar
- 1 tsp gluten-free plain flour
- 1 tbsp water (for the sauce)
Instructions
- Step 1: In a small bowl, mix together the soy sauce, miso paste, ginger paste, dark brown sugar, plain flour, and 1 tablespoon of water. Set the sauce aside.
- Step 2: Cook the dried rice noodles according to the package instructions. Drain and set aside.
- Step 3: Heat the garlic-infused oil in a large wok over high heat. Add the red peppers and carrots, frying for a few minutes until they begin to brown slightly.
- Step 4: Add the chicken strips to the wok and stir-fry until they are golden and cooked through, about 2 minutes.
- Step 5: Toss in the cooked rice noodles and stir to combine with the chicken and vegetables.
- Step 6: Pour the prepared sauce over the noodle mixture and add the cashews. Continue stir-frying until everything is well coated in the sticky sauce.
- Step 7: Finish by sprinkling with dried chilli flakes, if using, and garnish with sliced spring onions and chopped coriander before serving.
Tips & Variations
- For extra crunch, toast the cashews lightly before adding them to the dish.
- Substitute chicken with firm tofu or shrimp for a different protein option.
- Adjust the chilli flakes to control the heat level to your preference.
- If you can’t find garlic-infused oil, use regular vegetable oil and add minced garlic in step 3.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a wok or microwave until warmed through, adding a splash of water or soy sauce if the noodles dry out.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other noodles instead of rice noodles?
Yes, you can use other types of noodles like egg noodles or soba, but be sure to adjust the cooking time according to the package instructions.
Is this recipe suitable for gluten-free diets?
Yes, as long as you use gluten-free soy sauce, miso paste, and plain flour, this recipe is gluten-free.
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Chicken & Cashew Noodles Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A vibrant and flavorful stir-fried dish featuring tender chicken strips, crunchy cashews, and colorful vegetables tossed with flat rice noodles in a savory, slightly sweet Asian-inspired sauce. Perfect for a quick and satisfying gluten-free meal.
Ingredients
For the Noodles and Stir-Fry
- 250g dried flat rice noodles
- 1 tbsp garlic-infused oil
- 2 red peppers, chopped into thin strips
- 2 medium carrots, thinly sliced on the diagonal
- 2 chicken breasts, chopped into thin strips
- 150g cashews
- ½ tsp dried chilli flakes (optional)
- Sliced spring onions, to serve
- Chopped coriander, to serve
For the Sauce
- 4½ tbsp gluten-free soy sauce
- 1½ tsp gluten-free white or red miso paste
- 1 tsp ginger paste
- 1½ tbsp dark brown sugar
- 1 tsp gluten-free plain flour
- 1 tbsp water
Instructions
- Prepare the sauce: In a small bowl, combine the gluten-free soy sauce, miso paste, ginger paste, dark brown sugar, gluten-free plain flour, and 1 tbsp water. Mix well until smooth and set aside to allow the flavors to develop.
- Cook the noodles: Follow the package instructions to cook the dried flat rice noodles until just tender. Drain and set aside, ensuring they don’t stick together.
- Stir-fry the vegetables: Heat the garlic-infused oil in a large wok over high heat. Add the red pepper strips and sliced carrots, frying for several minutes until they are lightly browned but still crisp.
- Cook the chicken: Add the chopped chicken strips to the wok with the vegetables and stir-fry for about 2 minutes or until the chicken pieces turn slightly golden and are cooked through.
- Combine noodles and sauce: Add the cooked rice noodles to the wok and toss with the chicken and vegetables. Pour in the prepared sauce and add the cashews, continuing to stir-fry until all the ingredients are well coated and the sauce becomes slightly sticky.
- Finish and serve: Sprinkle with dried chilli flakes if desired, then garnish with sliced spring onions and chopped coriander. Serve immediately for the best taste and texture.
Notes
- You can substitute cashews with peanuts or almonds if preferred.
- Adjust the amount of chilli flakes to control the spiciness.
- Ensure to use gluten-free soy sauce and miso paste to keep the dish gluten-free.
- For extra flavor, add a splash of lime juice before serving.
- Chicken breasts can be swapped with tofu for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Keywords: chicken cashew noodles, gluten-free noodles, stir-fry chicken recipe, Asian chicken noodles, healthy gluten-free dinner
