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CHICKEN / LUNCH
428
TEX MEX
FINGER FOOD
Process shots: gather ingredients (photo 1), add to mixing bowl (photo 2), whisk until smooth (photo 3).
HEARTY DINNERS
T R E N D I N G T O D AY
So a lot of the cashew flavour will come from the butter, but we’re also going to add in
some whole cashews, just for good measure. I like to fry them off first for two reasons:
Process shots: add cashews to hot oil (photo 1), fry until deep golden then remove (photo 2), add chicken to leftover oil
(photo 3), fry until no longer pink (photo 4).
Process shots: add carrot and cabbage to cooked chicken (photo 1), fry until softened (photo 2), add noodles and cashew
sauce (photo 3), toss to coat (photo 4), add beansprouts, spring onion and toasted cashews (photo 5), toss to coat (photo 6).
Alrighty, let’s tuck into the full recipe for these chicken cashew butter noodles
shall we?!
4 from 2 votes
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
▢ 5oz / 100g dried Noodles, (here I use Japanese Wheat Udon noodles)
Instructions:
1. In a small mixing bowl add cashew butter, dark soy sauce, rice vinegar,
brown sugar, sesame oil, garlic, chilli flakes & 3 tbsp water. Whisk until
smooth. It'll split at the start, then it will come together.
2. Cook noodles to packet instruction (usually requires soaking or quickly
boiling). Season sliced chicken with a pinch of salt & pepper.
3. Heat up 1 tbsp oil in a wok or pan over high heat. Add in cashew nuts and
fry for a few mins until deep golden. Remove from the pan and leave the
oil in there. Add in chicken and fry until every part turns from pink to
white. Add in carrot and cabbage and continue to fry until they soften
slightly.
4. 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 up and enjoy!
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.
Nutrition:
Nutrition Facts
Cashew Chicken Noodle Stir Fry
Amount Per Serving
Calories 950 Calories from Fat 499
% Daily Value*
Fat 55.4g85%
Saturated Fat 14.071g70%
Trans Fat 0.051g
Polyunsaturated Fat 12.399g
Monounsaturated Fat 23.478g
Cholesterol 136mg45%
Sodium 1360mg57%
Potassium 1299mg37%
Carbohydrates 74.2g25%
Fiber 9.6g38%
Sugar 18.27g20%
Protein 47.21g94%
Vitamin A 8706IU174%
Vitamin C 26.6mg32%
Calcium 124mg12%
Iron 6.46mg36%
* Percent Daily Values are based on a 2000 calorie diet.
If you’re after another delicious stir fry recipe check out my Pork & Pineapple Stir
Fry!
Noodle Recipes
Black Pepper Beef & Broccoli Noodles
Spicy Prawn Noodles
Chicken Noodle Stir Fry
Peanut Butter Noodle Stir Fry
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4 COMMENTS
MERRYN Reply
November 16, 2022 at 7:34 pm
Nice textures and flavour combination in the stir fry, but the sauce was bland and a
bit too sweet, too thick and too rich. If I make this again I will use normal soy sauce
rather than dark soy sauce, and reduce the cashew butter with more rice vinegar.
Sorry this didn’t go down as hoped, Merryn. Hope it’s more to your liking
with your adjustments C.
CLAIRE Reply
August 25, 2022 at 10:07 am
Thanks Claire!
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