20 Minute Cashew Chicken Noodles
20 Minute Cashew Chicken Noodles
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons tamari
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
For the Sauce
- 1/2 cup hoisin sauce
- 1 tablespoon ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon red curry paste
- 1/4 cup low-sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
For the Noodles and Garnish
- 3 packages ramen noodles, flavor packets discarded
- 1/2 cup cashews, roasted and unsalted
- 1/4 cup green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, combine the cubed chicken with garlic powder, onion powder, tamari, and cornstarch. Toss until the chicken is evenly coated. Set aside.
⏱️ 3 min
- 2
In a separate small bowl or measuring cup, whisk together the hoisin sauce, grated ginger, minced garlic, red curry paste, low-sodium soy sauce, honey, and rice vinegar until well combined. This is your sauce.
⏱️ 2 min
- 3
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
⏱️ 7 min
- 4
While the chicken cooks, prepare the ramen noodles according to package directions, draining well. Do not use the flavor packets.
⏱️ 3 min
- 5
Once the chicken is cooked, add the cashews to the skillet. Pour the prepared sauce over the chicken and cashews. Stir to coat everything evenly.
⏱️ 1 min - 6
Add the cooked and drained ramen noodles to the skillet. Toss all the ingredients together until the noodles are thoroughly coated with the sauce and everything is heated through.
⏱️ 2 min
- 7
Serve the cashew chicken noodles immediately in bowls, garnished with sliced green onions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
20 Minute Cashew Chicken Noodles
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons tamari
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
For the Sauce
- 1/2 cup hoisin sauce
- 1 tablespoon ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon red curry paste
- 1/4 cup low-sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
For the Noodles and Garnish
- 3 packages ramen noodles, flavor packets discarded
- 1/2 cup cashews, roasted and unsalted
- 1/4 cup green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, combine the cubed chicken with garlic powder, onion powder, tamari, and cornstarch. Toss until the chicken is evenly coated. Set aside.
⏱️ 3 min - 2
In a separate small bowl or measuring cup, whisk together the hoisin sauce, grated ginger, minced garlic, red curry paste, low-sodium soy sauce, honey, and rice vinegar until well combined. This is your sauce.
⏱️ 2 min - 3
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
⏱️ 7 min - 4
While the chicken cooks, prepare the ramen noodles according to package directions, draining well. Do not use the flavor packets.
⏱️ 3 min - 5
Once the chicken is cooked, add the cashews to the skillet. Pour the prepared sauce over the chicken and cashews. Stir to coat everything evenly.
⏱️ 1 min - 6
Add the cooked and drained ramen noodles to the skillet. Toss all the ingredients together until the noodles are thoroughly coated with the sauce and everything is heated through.
⏱️ 2 min - 7
Serve the cashew chicken noodles immediately in bowls, garnished with sliced green onions.
⏱️ 1 min