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I tried this recipe with some friends one night when we were doing freezer meals. I was smitten! It's quick, easy and so delicious! —Anita Beachy, Bealeton, Virginia
This recipe is:
Contest Winning
Quick
Nutritional Facts 1-1/2 cups equals 604 calories, 26 g fat (5 g saturated fat), 63 mg cholesterol, 1,099 mg sodium, 60 g carbohydrate, 3 g fiber, 34 g protein.
Originally published as Cashew Chicken with Noodles in Simple & Delicious October/November 2011, p26
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on Jun. 13, 2013 by kiskaak
1st time I tried was unaware you don't cook rice noodles on stovetop, 2nd time used regular soy sauce and it was so salty we couldn't even finish it. Definitely needs low-sodium soy sauce or watered down sauce.
Reviewed on May. 14, 2013 by HoneyBe3
This recipe is amazing! I make it probably about once a month. All of the ingredients except the sweet chili sauce are items I kept on hand. Now, sweet chili sauce is a must have and it's super-affordable. Boyfriend LOVES this dish too!
Reviewed on Mar. 19, 2013 by stampinjo
We made this tonight and it was an instant favorite! We did double the sauce, added 1 cup julenned carrots, and 1 cup chicken broth. Each person added the chili sauce to their tastes. Very tasty!
Reviewed on Dec. 29, 2012 by Mulberry227
Have had multiple requests for this recipe. Today I'm making it to take to my sister's house.
Reviewed on Dec. 12, 2012 by orangebliss78
I really enjoyed this dish. Very simple to make and great flavor. If you're used to a ton of sauce with your oriental dishes, you'll want to double the sauce ingredients. I thought it was great as is!
Reviewed on Dec. 11, 2012 by JCV4
The flavor in this dish was very good. I used soba noodles. I didn't have peanut oil on hand, but peanut butter is a good alternative! Thanks for the recipe!
Reviewed on Dec. 11, 2012 by JLinnGS
I was a little disappointed with the way it turned out. I think I will try it again except this time I will take the suggestion of peanut butter instead of peanut oil. I will also use rice instead of the noodles which I thought took over the dish. Maybe even add some broccoli or carrots.
Reviewed on Nov. 05, 2012 by jajm6
Very easy and yummy!! I did not have he peanut oil and followed previous rewiew and used a bit of peanut butter and it worked fine. I think I might experiment with different type noodles.
Reviewed on Nov. 01, 2012 by RoundCook
I followed the recipe exactly and there was absolutely no sauce. Should cornstarch be teaspoons instead of tablespoons? Or maybe add chicken stock?
Reviewed on Oct. 27, 2012 by iowapeople
Well, I was skeptical, but I was running late and needed a quick recipe to use up some leftover, already cooked chicken from the night before. I doubled the sauce and used whole wheat noodles because that's what I had. I also added carrots with the onions (regular onions sauteed until soft because I didn't have green) to give us a quick veggie. Wow, was I surprised! We absolutely loved it and it's already on the menu for next week. My husband actually said he thought about it at work the next day. Incredibly simple, fast and delicious. Doesn't get any better than that. Thanks for posting!
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