Cashew Chicken Noodle Stir Fry
These chicken noodles are wrapped in a dreamy cashew butter sauce. Better still, they couldn't be easier to make!
Servings: 2
Cost: £4 / $5
Equipment
- Small Mixing Bowl & Whisk (for cashew sauce)
- Wok or Large Skillet & Wooden Spoon (for stir fry)
- Bowl or Pot & Tongs (for cooking/soaking noodles)
- Sharp Knife & Chopping Board
Ingredients
Cashew Sauce
- 60g / 2oz Cashew Butter (see notes)
- 3 tbsp Warm Water
- 1 1/2 tbsp EACH: Dark Soy Sauce, Fish Sauce
- 1 tbsp Brown Sugar
- 1 tbsp Lime Juice
- 2 tsp Sesame Oil
- 1 tsp finely grated/diced Garlic
- 1/4 tsp Chilli Flakes, or to spice preference
Chicken Noodles
- 1 tbsp Vegetable Oil
- 1/2 cup / 80g whole Cashews
- 3.5oz / 100g dried Noodles, (here I use Japanese Wheat Udon noodles)
- 2 boneless skinless Chicken Thighs, sliced into thin strips (~7oz/200g total)
- 1/8 tsp White Pepper
- 1/4 tsp Salt
- 1 cup / 100g Cabbage, thinly shredded/sliced
- 1 large Carrot, thinly sliced into matchsticks (3.5oz/100g total)
- 1 cup / 100g Beansprouts
- 2 large Spring Onions, thinly sliced
Instructions
- In a mixing bowl add all of the 'sauce' ingredients and whisk until smooth. It'll split at the start, then it will come together.
- Cook noodles to packet instruction (usually requires soaking or quickly boiling). Season sliced chicken with 1/4 tsp salt & 1/8 tsp pepper.
- Heat 1 tbsp oil in a wok or pan over high heat. Add the cashew nuts and fry until deep golden (careful they don't burn). Remove from the pan and leave the oil in there. Add the chicken and fry until every part turns from pink to white. Add in carrot and cabbage and continue to fry until they soften.
- Turn heat down to medium and add in drained noodles alongside the cashew sauce. Toss until the noodles are coated (add in another tbsp water if you need to loosen up the sauce). Add in most of the cashews and spring onion (save some to garnish) and all of the beansprouts. Toss until everything is combined then serve and enjoy!
Video
Notes
a) Cashew Butter - You'll find this in most supermarkets next to peanut butter. The brand I use is 'Meridian'.
b) Chicken - I like using thigh because it's juicier and more tender than breast. It also doesn't dry out as easily. If you've only got breast, I usually take it out of the pan after it's fried, then add it back in at the end, just so it doesn't dry out by the time all the veg has cooked.
c) Can I sub the chicken? - You can take out the chicken and just add 7oz/200g more veg! Just cook them in order of texture (i.e firmer veg goes first as they take longer to cook).
d) Calories - Whole recipe divided by 2.
e) Updated Recipe - on 23/01/25 I tweaked the sauce recipe slightly. Here are the changes if you want to follow the previous recipe:
- Reduced Cashew Butter slightly from 1/4 cup / 80g
- Reduced Dark Soy Sauce from 2 tbsp Dark Soy Sauce
- 1 1/2 tbsp Fish Sauce added
- Lime Juice instead of Rice Wine Vinegar
Nutrition
Calories: 950kcal | Carbohydrates: 74.2g | Protein: 47.21g | Fat: 55.4g | Saturated Fat: 14.071g | Polyunsaturated Fat: 12.399g | Monounsaturated Fat: 23.478g | Trans Fat: 0.051g | Cholesterol: 136mg | Sodium: 1360mg | Potassium: 1299mg | Fiber: 9.6g | Sugar: 18.27g | Vitamin A: 8706IU | Vitamin C: 26.6mg | Calcium: 124mg | Iron: 6.46mg