Spicy Cashew Chicken Noodles Recipes

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CHINESE CASHEW CHICKEN NOODLES STIR-FRY



Chinese Cashew Chicken Noodles Stir-Fry image

Chinese Cashew Chicken Noodles Stir Fry is a delicious take on your favorite take-out cashew chicken recipe. Crispy bits of chicken and noodles are tossed in a super flavorful, spicy sauce and roasted cashews for a meal that the whole family will love!

Provided by Richa

Categories     Main Course

Time 25m

Number Of Ingredients 17

700 grams Chicken Breasts (skinless and boneless, cut into one inch pieces)
1 1/2 tablespoons Cornstarch
3/4 teaspoon Salt
3 tablespoons Vegetable Oil
250 grams Noodles
1 teaspoon Vegetable Oil
1 tablespoon Garlic (minced )
2-3 Red Chillies (whole )
1 cup Broccoli florets
1/2 cup Bell Peppers (diced )
1/2 cup Zucchini (diced)
1/2 cup Cashews (roasted )
2 tablespoons Rice Vinegar
4 tablespoons Hoisin Sauce
1 tablespoon Soy Sauce
Salt to taste
Top with toasted sesame seeds and chopped green onions

Steps:

  • Start by cooking the noodles in salted water, according to package directions, until just al dente. Drain and set aside.
  • Pat the chicken dry, and make sure it's not wet. Toss the chicken in cornflour and salt till well coated. Heat oil in a large, wide pan and add the chicken pieces, making sure not to overcrowd the pan. You may have to do this in batches. Cook the chicken for 3 minutes on both sides, till light brown and crispy.
  • Heat the remaining oil in the same pan or use a wok if you have one. Add the garlic and whole red chillies. Cook for a minute or so and add the broccoli, bell peppers, zucchini and chicken in the pan. Stir-fry on high heat for 2-3 minutes till the vegetables are slightly tender, but not over cooked. Mix all the ingredients for the sauce in a small bowl. Add the sauce and noodles and toss everything well and cook till the sauce has coated the noodles completely. Mix in the roasted cashews, top with sesame seeds, green onions, and serve hot.

Nutrition Facts : Calories 690 kcal, Sugar 9 g, Sodium 1165 mg, Fat 25 g, SaturatedFat 12 g, Carbohydrate 65 g, Fiber 4 g, Protein 50 g, Cholesterol 112 mg, ServingSize 1 serving

CASHEW CHICKEN WITH NOODLES



Cashew Chicken with Noodles image

I tried this recipe for chicken with cashew nuts when making freezer meals with some friends. I was smitten! It's quick, easy and so delicious! -Anita Beachy, Bealeton, Virginia

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 11

8 ounces uncooked thick rice noodles
1/4 cup reduced-sodium soy sauce
2 tablespoons cornstarch
3 garlic cloves, minced
1 pound boneless skinless chicken breasts, cubed
1 tablespoon peanut oil
1 tablespoon sesame oil
6 green onions, cut into 2-inch pieces
1 cup unsalted cashews
2 tablespoons sweet chili sauce
Toasted sesame seeds, optional

Steps:

  • Cook rice noodles according to package directions., Meanwhile, in a small bowl, combine the soy sauce, cornstarch and garlic. Add chicken. In a large cast-iron or other heavy skillet, saute chicken mixture in peanut and sesame oils until no longer pink. Add onions; cook 1 minute longer., Drain noodles; stir into skillet. Add cashews and chili sauce and heat through. If desired, top with toasted sesame seeds.

Nutrition Facts : Calories 638 calories, Fat 26g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 870mg sodium, Carbohydrate 68g carbohydrate (6g sugars, Fiber 3g fiber), Protein 33g protein.

SPICY CASHEW CHICKEN NOODLES



Spicy cashew chicken noodles image

These cashew chicken noodles are delightfully tossed in a super spicy sauce with garlic, ginger, and sriracha.

Provided by Julia

Categories     Main Course

Time 50m

Number Of Ingredients 17

8 ounces linguine pasta
1 cup whole roasted cashews
1 red bell pepper (thinly sliced)
1 orange bell pepper (thinly sliced)
2 scallions (thinly sliced)
2 tablespoons canola oil
1 teaspoon white sesame seeds
1 1/2 pounds boneless and skinless chicken breasts (chopped into 1/2-inch chunks)
3 tablespoons soy sauce
2 tablespoons corn starch
5 cloves garlic (minced)
1 inch fresh ginger (diced)
4 tablespoons soy sauce
4 tablespoons sriracha
1 tablespoon brown sugar
1 teaspoon corn starch
1/4 teaspoon pepper

Steps:

  • Assemble the chicken marinade. Mix and coat the chopped chicken with corn starch. Drizzle soy sauce over the chicken and mix. Let sit in the refrigerator for at least 30 minutes.
  • While waiting for the chicken to marinate, cook linguine noodles according to package instructions. Drain and rinse with cold water. Toss with a bit of oil to keep them from sticking. Set aside.
  • Combine and mix sauce ingredients in a bowl. Set aside.
  • Heat canola oil in a 3 quart or larger pan over medium heat. Add chicken, including the marinade, stirring to break apart any chunks that have stuck together. Cook until the chicken is cooked on the outside, about 5 minutes, stirring frequently.
  • Add cashews and sliced bell peppers to the pan. Cook until the bell peppers soften and the chicken is cooked through, 5 to 10 minutes, stirring frequently. Add more canola oil if the pan gets too dry.
  • Add cooked linguine noodles to the pan. Stir to combine. Add sauce to the pan. Stir until everything is coated in the sauce.
  • Remove pan from heat. Top with scallions and sesame seeds. Serve.

Nutrition Facts : Calories 689 kcal, ServingSize 1 serving

SPICY CASHEW CHICKEN W/ YAKISOBA NOODLES



Spicy Cashew Chicken W/ Yakisoba Noodles image

Make and share this Spicy Cashew Chicken W/ Yakisoba Noodles recipe from Food.com.

Provided by The Captain

Categories     Chicken Breast

Time 35m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb boneless skinless chicken breast
1/2 cup soy sauce
1/2 cup thai peanut sauce
2 tablespoons chili-garlic sauce
2 tablespoons coconut milk
4 tablespoons peanut oil
1 large bell pepper
10 shiitake mushrooms
1 onion
1 cup cashews
16 ounces pre-prepared yakisoba noodles

Steps:

  • Cut chicken into bite-sized pieces.
  • Combine soy sauce, peanut sauce, chili paste and coconut milk in a large bowl.
  • Place chicken in bowl, mix well and marinate for at least 20 minutes up to 2 hours.
  • Separate chicken from marinade, do not discard marinade.
  • Heat 2 Tbsp peanut oil in a Wok or large frying pan.
  • Stir-fry chicken for 2-3 minutes or until done, set aside.
  • Add remaining oil to wok and Stir-fry vegetables for 2-3 minutes or until tender yet crisp.
  • Add Marinade into wok with vegetables, cook until heated.
  • Add chicken and cashews into wok with sauce and vegetables.
  • Cook until heated through.
  • Remove from wok. do not rinse wok.
  • Add 1 tbsp peanut oil to wok and stir-fry yakisoba noodles until hot.
  • Combine all ingredients in wok and toss.
  • Serve immediately.

Nutrition Facts : Calories 258.5, Fat 17.1, SaturatedFat 3.8, Cholesterol 36.3, Sodium 1184.7, Carbohydrate 10.6, Fiber 1.8, Sugar 2.8, Protein 17.5

SPICY CASHEW CHICKEN



Spicy Cashew Chicken image

Recipe Source: Without Reservations by Joey Altman Use thigh or leg meat for the most flavor, or breasts to lighten the dish up.

Provided by Brookelynne26

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons hoisin sauce
2 tablespoons oyster sauce
2 teaspoons toasted sesame oil
1 teaspoon hot Chinese chili paste
3 tablespoons vegetable oil
1 lb boneless skinless chicken, cut into 1 inch cubes
1/2 small yellow onion, in 1 inch dice
2 celery ribs, in 1/2 inch dice
1/2 cup unsalted roasted cashews
1 tablespoon minced garlic
1 scallion, sliced thinly on the diagonal (optional garnish)

Steps:

  • Stir together the hoisin, oyster sauce, sesame oil, and chili paste.
  • Heat a wok over medium-high heat. Add 2 tbsp vegetable oil and the chicken. Leave chicken for a minute or two to sear. Then stir fry for another minute or two until lightly browned.
  • Add 1 tbsp vegetable oil to pan with the celery, onions, cashews, and garlic. Stir-fry about 2 minutes, until crisp-tender. Add sauce mixture and chicken to pan. Stir-fry about 3-4 minutes longer, until the chicken is cooked through and the sauce is thicked. Serve with rice and garnished with scallions.

Nutrition Facts : Calories 366.5, Fat 22.1, SaturatedFat 3.6, Cholesterol 66.2, Sodium 575.9, Carbohydrate 12.6, Fiber 1.4, Sugar 3.9, Protein 29.7

SPICY CHICKEN NOODLES



Spicy Chicken Noodles image

No matter what recipe they're used in, rice noodles are a proven crowd-pleaser. I think this spicy chicken noodles dish is perfect for using up leftover chicken, assuming it wasn't horribly overcooked in the first place. If you did want to use raw chicken, go ahead and chop it up, and stir-fry it for a minute or two before adding your vegetables.

Provided by Chef John

Categories     Main Dish Recipes     Bowls

Time 28m

Yield 2

Number Of Ingredients 20

1 large carrot, finely sliced or shredded
2 cups shredded green cabbage
1 red bell pepper, thinly sliced
2 jalapeno pepper, seeded and minced
½ cup chopped green onions
3 cloves garlic, finely crushed
½ cup chicken broth
¼ cup seasoned rice vinegar
1 tablespoon hoisin sauce
1 tablespoon soy sauce, plus more to taste
1 tablespoon ketchup
1 tablespoon brown sugar
1 tablespoon sriracha hot sauce, or more to taste
1 teaspoon red pepper flakes
1 (8 ounce) package dried rice noodles
1 pinch salt
8 ounces cooked chicken breast, torn into bite-size pieces
1 tablespoon sesame oil
1 tablespoon vegetable oil
½ cup freshly chopped cilantro

Steps:

  • Place carrots, cabbage, bell pepper, jalapeno pepper, green onions, and garlic in a mixing bowl.
  • Mix chicken broth, rice vinegar, hoisin sauce, soy sauce, ketchup, brown sugar, sriracha sauce, and red pepper flakes together in a separate mixing bowl.
  • Place dry rice noodles in a large mixing bowl. Cover with about 6 cups boiling water; add a pinch of salt. Stir from time to time until noodles are soft, about 10 minutes. Drain; cool with cold water. Drain thoroughly. Transfer to a mixing bowl. Add shredded chicken; drizzle with sesame oil. Toss to coat.
  • Heat large skillet over high heat; drizzle in vegetable oil. When oil is hot (almost but not quite smoking), add the vegetable mixture. Cook and stir until vegetables are hot and steamy, 1 or 2 minutes. Pour in sauce; cook and stir over high heat until sauce starts to bubble, about 1 minute. Add noodles and chicken. Cook and stir to blend ingredients and ensure ingredients are hot, about 1 minute. Remove from heat. Add chopped cilantro; stir.

Nutrition Facts : Calories 894.8 calories, Carbohydrate 129 g, Cholesterol 85.5 mg, Fat 23.7 g, Fiber 7.8 g, Protein 38.7 g, SaturatedFat 4.7 g, Sodium 2255.4 mg, Sugar 24.5 g

SPICY, GARLICKY CASHEW CHICKEN



Spicy, Garlicky Cashew Chicken image

A savory, fast weeknight meal, these drumsticks will roll off the broiler pan or grill juicy and burnished, and the cashew sauce is even more marvelous than most peanut satays. It has a salty, buttery richness that tames the heat from the chili, and a touch of sweetness from a dash of brown sugar.

Provided by Melissa Clark

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 10

1 cup roasted, salted cashew nuts
6 tablespoons chopped cilantro, with some stems
1/4 cup canola or safflower oil
4 garlic cloves, roughly chopped
2 tablespoons soy sauce
2 teaspoons brown sugar
1 to 2 jalapeño peppers, sliced (discard seeds or not, to taste)
Juice of 1 lime, plus lime wedges for garnish
Kosher salt and freshly ground black pepper
3 pounds chicken thighs and/or drumsticks

Steps:

  • In a blender or food processor, combine nuts, 2 tablespoons cilantro, oil, garlic, soy sauce, sugar, jalapeño, lime juice and 2 tablespoons water. Blend until smooth, scraping down sides as necessary. Taste and season with salt and pepper if desired.
  • Season chicken all over with salt and pepper. Smear on enough cashew mixture to thoroughly coat pieces. (Set aside any remaining mixture.) Let marinate at room temperature while you heat grill or broiler. Or refrigerate for up to 12 hours before cooking.
  • Preheat broiler or grill. Grill or broil chicken, turning frequently, until it is crisp and golden on outside and done on inside (cut a small nick to check), 20 to 30 minutes.
  • Sprinkle chicken with remaining cilantro and serve with lime wedges and remaining cashew mixture.

Nutrition Facts : @context http, Calories 431, UnsaturatedFat 27 grams, Carbohydrate 14 grams, Fat 35 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 512 milligrams, Sugar 4 grams, TransFat 0 grams

SPICY CASHEWS



Spicy Cashews image

These seasoned nuts are so good, it's hard to stop eating them. I made them for gift baskets and got many compliments. They are perfect for the holidays but delicious to munch any time. -Jean Voan, Shepherd, Texas

Provided by Taste of Home

Categories     Snacks

Time 15m

Yield 2-2/3 cups.

Number Of Ingredients 6

2 cans (10 ounces each) salted cashews
3 tablespoons butter
1 tablespoon canola oil
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 to 1/2 teaspoon crushed red pepper flakes

Steps:

  • In a large skillet, saute cashews in butter and oil for 4-5 minutes or until golden brown. Spread on a paper towel-lined baking sheet; let stand for 2-3 minutes. Transfer to a large bowl. Sprinkle with salt, chili powder and pepper flakes; toss to coat. Store in an airtight container.

Nutrition Facts : Calories 273 calories, Fat 24g fat (7g saturated fat), Cholesterol 11mg cholesterol, Sodium 425mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

THAI CASHEW CHICKEN



Thai Cashew Chicken image

A wonderfully spicy Thai dish. I created this when I fell in love with a dish at a Thai restaurant. It is very good served over jasmine rice. Fish sauce can be found in any Asian market, or the Asian section of the supermarket.

Provided by SKOALZ

Categories     World Cuisine Recipes     Asian     Thai

Time 3h

Yield 4

Number Of Ingredients 14

¼ cup soy sauce
¼ cup fish sauce
1 ½ tablespoons hot pepper sauce
3 cloves garlic, minced
1 tablespoon minced fresh ginger root
4 skinless, boneless chicken breast halves - cut into thin strips
1 cup dry jasmine rice
2 cups water
1 tablespoon sesame oil
3 tablespoons brown sugar
1 small onion, quartered then sliced
¾ cup water
3 tablespoons creamy peanut butter
1 cup unsalted cashew nuts

Steps:

  • In a resealable plastic bag, mix the soy sauce, fish sauce, hot pepper sauce, garlic, and ginger. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.
  • In a medium saucepan, bring the jasmine rice and 2 cups water to a boil. Reduce heat, cover, and simmer 20 minutes.
  • Heat the sesame oil in a large skillet over medium heat. Stir in the brown sugar until dissolved. Stir in the onion, and cook about 5 minutes, until tender. Reserving the marinade mixture, place the chicken into the skillet, and cook about 10 minutes, until browned.
  • Stir the reserved marinade and 3/4 cup water into the skillet, and bring to a boil. Continue to cook and stir 10 minutes, or until the chicken is no longer pink and juices run clear. Thoroughly blend in the peanut butter. Serve over the jasmine rice with a sprinkling of cashews.

Nutrition Facts : Calories 669.1 calories, Carbohydrate 68.6 g, Cholesterol 60.9 mg, Fat 28.3 g, Fiber 2.9 g, Protein 37.2 g, SaturatedFat 5.7 g, Sodium 2251.6 mg, Sugar 14.4 g

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From thatspicychick.com


CASHEW SESAME NOODLES RECIPE - FOOD NEWS
Cashew Chicken with Noodles Recipe: How to Make It 30 Minute Vegan Stir Fry Sesame Noodles Cashew Sesame Noodles. 1 1/2 TBS rice vinegar 1/4 cup Asian sesame oil 3 TBS soy sauce 2 cloves garlic 1/4 tsp crushed red pepper flakes 1 tsp sugar 1/3 cup water 1/2 cup + 1/2 cup dry roasted cashews 12 oz. GF spaghetti noodles 1 1/2 cups chopped cilantro
From foodnewsnews.com


SPICY CASHEW CHICKEN & BROCCOLI WITH RICE OR LONG EGG NOODLES
In a small pot, loosen cashew butter over low heat then add the ginger, garlic, Sriracha, lime juice, stock, soy sauce, hoisin and season with black pepper. Bring to a bubble, simmer to let sauce thicken and flavors combine. Heat oil over high heat in large skillet. Add onions, peppers and broccoli, and stir-fry to tender crisp.
From rachaelrayshow.com


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Top Asked Questions

How to cook cashew chicken?
Throw in the cashews into the same skillet and toss to toast them a little bit. Remove and add to the veggies. Add another 1.5 tbsp. of olive oil and bring to high heat. Saute the chicken cubes until they are brown in color and fully cooked. Pour in the cashew chicken sauce mixture and cook together for 1 minute.
How to make spicy cashew chicken stir fry?
This Spicy Cashew Chicken is a delicious take away inspired stir fry meal made at home in less than 30 minutes and costs so much less! Bring 1.5 tbsps. of olive heat to high heat in a skillet or frying pan. Toss in the veggies and cook until tender.
How do you cook cashews with soy sauce?
Cook each side until golden brown. Sauce: In a small bowl whisk the soy sauce, chicken broth, garlic, brown sugar, hoisin and sesame oil. Combine: Add to the pan with the cashews.Toss until the sauce has thickened. Serve: Serve over rice with vegetables if desired. This will come together fast so make sure you have everything ready to go.
How to cook cashews in a wok?
Sauce: Mix all the Sauce ingredients in a small bowl. Cook cashews: Heat oil over medium heat in a wok or large skillet. Add cashews and cook for 5 minutes until they become a dark golden colour and crunchy (yep, you might have to eat one to check!). Remove from skillet with a slotted spoon. Garlic & onion: Turn heat up to high.

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