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Easy 20 Minute Cashew Chicken Noodles. photo

20 Minute Cashew Chicken Noodles.

This 20 Minute Cashew Chicken Noodles is a quick and delicious meal packed with flavor!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • 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

Equipment

  • Large skillet or wok
  • Mixing bowl
  • Cooking spoon
  • Knife and cutting board
  • Measuring cups and spoons

Method
 

  1. Start by gathering all your ingredients. Cube the chicken and chop the garlic. If you’re using fresh noodles, cook them according to package instructions and set aside.
  2. In a mixing bowl, whisk together the hoisin sauce, tamari or soy sauce, vinegar, chili paste, chopped garlic, ground ginger, black pepper, and chili flakes. This sauce is the star of your 20 Minute Cashew Chicken Noodles. Set it aside.
  3. Heat the sesame oil in a large skillet or wok over medium-high heat. Season the cubed chicken with garlic powder, ground ginger, and black pepper. Once the oil is hot, add the chicken and cook until golden brown and cooked through, about 5-7 minutes.
  4. Sprinkle the arrowroot powder or cornstarch over the cooked chicken and stir well to combine. This will help thicken the sauce. Pour the prepared sauce over the chicken and stir to coat everything evenly.
  5. Add the cooked noodles to the skillet and toss everything together gently. Cook for another 2-3 minutes, allowing the noodles to absorb the flavors of the sauce.
  6. Finally, stir in the cashews and cook for an additional minute until heated through.
  7. Serve your 20 Minute Cashew Chicken Noodles hot, garnished with chopped green onions for a fresh touch.

Notes

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, warm in a skillet over medium heat, adding a splash of water or broth to loosen the sauce.
  • Consider using whole grain noodles for added fiber.