Spicy Cashew Noodles Recipes

CHINESE CASHEW CHICKEN NOODLES STIR-FRY

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.

SPICY CASHEW CHICKEN NOODLES

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.

SPICY CASHEW BUTTER UDON NOODLES

Steps:

• Bring a large pot of water to a rolling boil.
• While the water is heating up, prepare the sauce. In a large bowl, whisk together the cashew butter, soy sauce, vinegar, sambal, sesame oil, garlic, and fish sauce, if using.
• Once the water is boiling, add the udon and cook them for 1 minute, until the noodles have just separated. Drain and quickly add to the bowl with the sauce, tossing to combine. Divide evenly between 2 to 4 serving bowls. Top each bowl with sesame seeds and scallions.

CASHEW CHICKEN WITH NOODLES

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.

SPICY CASHEWS

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.

COLD SPICY CASHEW NOODLES

Steps:

• Cook noodles according to package directions.
• In large skillet, melt 1 Tbsp butter and saute the chopped garlic until soft.
• Add another Tbsp butter, stir in the pinch of brown sugar, then add the cashews and sesame seeds and lightly brown.
• Stir in remaining butter, hot sauce, and soy.
• Chill and serve.