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Cashew Chicken with Noodles Recipe

Cashew Chicken with Noodles Recipe

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
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings

Ingredients

  • 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

Directions

  • 1. Cook rice noodles according to package directions.
  • 2. Meanwhile, in a small bowl, combine the soy sauce, cornstarch and garlic. Add chicken. In a large skillet, saute chicken mixture in peanut and sesame oils until no longer pink. Add onions; cook 1 minute longer.
  • 3. Drain noodles; stir into skillet. Add cashews and chili sauce and heat through. Yield: 4 servings.

Nutritional Facts

1-1/2 cups: 638 calories, 26g fat (5g saturated fat), 63mg cholesterol, 870mg sodium, 68g carbohydrate (6g sugars, 3g fiber), 33g protein .

Reviews for Cashew Chicken with Noodles

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MY REVIEW
Debbie1234567890
Reviewed Jun. 15, 2016

"I took the advice of some and adapted the recipe for more sauce by thinning it with coconut water (which I happened to be drinking at the time). I also added broccoli and mushrooms to up the veggies. I made rice instead of noodles. The flavor was good, but way too salty. Next time I'll add some water chestnuts for additional crunch (besides the cashews) and use less soy sauce. A decent, basic recipe."

MY REVIEW
KellyR.
Reviewed May. 12, 2016

"So easy and delicious!"

MY REVIEW
cynrjo
Reviewed Apr. 6, 2016

"This was a great fast and easy meal. The only thing I'd do different is add more of the chili sauce. My whole family enjoyed it, even my picky one."

MY REVIEW
Kajones0129
Reviewed Mar. 23, 2016

"Just had this for dinner... Added chicken broth as suggested. Added more Chili Sauce as suggested. Added more cashews...then added more soy sauce. Kept trying to add some life to this, but it was just SO dull and bland. It wasn't horribly"bad" but it wasn't memorable either. Won't be making again."

MY REVIEW
JGa2595176
Reviewed Mar. 21, 2016

"I followed other folks' suggestions and used 1 cup of chicken broth to the sauce. Excellent dish, easy to throw together and dinner was on the table in minutes. Much cheaper than takeout! Will make again."

MY REVIEW
TheDix
Reviewed Mar. 17, 2016

"My husband and I both thought this was very tasty. Next time I will add some chicken broth as others have suggested. Mild enough for me and spicy enough for him!"

MY REVIEW
Xena7751
Reviewed Jan. 25, 2016

"Yum! Easy and quick to make and very, very tasty."

MY REVIEW
Sue Zappa
Reviewed Jul. 7, 2015

"This is my favorite recipe now! It's been a big hit with all of our family! Quick, easy, & delicious! We always add a little more sweet chili sauce, but that's according to individual preference. Don't change a thing!"

MY REVIEW
polarbear6233
Reviewed Jun. 23, 2015

"I made this recipe exactly as written, though I cut the green onions into smaller pieces (large chunks of any kind of onion don't work well for me), and I used up some bulk peanuts instead of the cashews. I usually add peanuts when I make a stir-fry anyway. I definitely did NOT add any chicken broth, as others have suggested, and it did not even cross my mind that that would be necessary. It was absolutely delicious, and I wanted to make it again the next night!

I saw this recipe a while back but had never made it because I thought I hated Thai food (i.e. the sweet chili sauce). I am so glad that someone convinced me to eat Pad Thai (with chili sauce, yum!), which convinced me to make this recipe!
Also, I had a recommendation from a friend that if you think the noodles are tasteless, cook them with additional amounts of the spices that you will be using..."

MY REVIEW
tasteofhome1656
Reviewed May. 19, 2015

"Even our very picky son liked this!"

MY REVIEW
PaigeNGa
Reviewed Apr. 5, 2015

"I made this tonight for my family. We all really liked it! I used sesame oil and Olive oil (adding about 1T. Peanut butter to oils). After cooking the chicken per the directions, I did add about a cup of chicken broth before adding the cooked rice noodles. And although I added the chili sauce to the dish, we all ended up adding a lot more to our individual bowls. Yummy!!"

MY REVIEW
Hoppiloco
Reviewed Mar. 24, 2015

"Love it!"

MY REVIEW
bernerlover
Reviewed Mar. 16, 2015

"I thought this was excellent. thank you asugarcookie for what you said about the corn starch. I had read these reviews a few weeks ago and was going to say the same thing, but was waiting till I made it, lol. The taste of this dish is great. the changes I made was I didn't use the 2 oils called for. I used canola oil and olive oil and added some sesame seeds to the oil when I was heating it. I also used the skinny rice noodles because they were out of the wider ones and I still loved it. Next time I'll probably use the wider ones to see the difference. I added broccoli and mushrooms too. My hubby and I both loved this and I will definitely make it again soon."

MY REVIEW
asugarcookie
Reviewed Mar. 12, 2015

"I haven't tried this exact recipe yet but the cornstarch used in this recipe is an Asian technique called velveting the chicken (to keep the meat tender and juicy during the cooking process) it is not added to make sauce. Most authentic Asian dishes are not loaded down with sauce, ingredients are sauteed together to coat each other in flavor. If you look at the picture and follow the recipe, you should have nice flavorful, juicy tender pieces of crispy chicken, with noodles coated just with flavor, not sauce. Hope this helps!!! Can't wait to try it!!!"

MY REVIEW
sls777
Reviewed Jul. 19, 2014

"Absolutely delicious! I added carrots, mushrooms, water chestnuts and snow peas and it was fantastic! I also used authentic Asian chili sauce and rice noodles instead of substitutes. Tasted better than the local Chinese restaurant dish."

MY REVIEW
Sherrid1967
Reviewed Apr. 16, 2014

"Love the flavor of this! I brown chicken in oils . Then add 1-1/2 cup chicken broth , THEN add soy sauce/ cornstarch mixture. Then continue as directed ( add some veggies) Quick and so yummy!"

MY REVIEW
22susie
Reviewed Mar. 9, 2014

"'lorstout' I'm going to honor and up your rating with REALLY disappointed with this recipe. Wish I'd read reviews earlier...it's desperate for at least 1.5 cups of chicken broth to make all that cornstarch work?...which I added...which dilutes all flavor as there's not enough of a base. This recipe has promise but needs a little love."

MY REVIEW
lorstout
Reviewed Mar. 9, 2014

"A little disappointed with this recipe. I added red pepper flakes and some other Asian spices to give it some flavor as it was a bit bland."

MY REVIEW
Ashbyja
Reviewed Feb. 21, 2014

"I have a question about the sweet chili sauce. I have Chinese chili sauce (almost a paste) that is super hot - too hot to put two tablespoons into any recipe. What is the sweet chili sauce?"

MY REVIEW
auntiegps
Reviewed Feb. 20, 2014

"VERY good ! I did add some pea pods to this recipe"

MY REVIEW
grandmaabbott@pacbell.net
Reviewed Jan. 17, 2014

"I do believe an important ingredient was left out. Luckily, I had read the previous reviews before making. I added one cup of chicken broth. Without the broth, you have one big gooey bunch of noodles. I used low sodium soy sauce and had to add regular soy sauce to make it taste right. I also didn't have rice noodles, so I substituted Chinese noodles, but they were great. Actually, I probably would add 1 1/2 cups of chicken broth. I felt the sauce needed more thinning. I will probably try this again."

MY REVIEW
Mirage3D
Reviewed Dec. 30, 2013

"Nummy!!! Will definitely make this again."

MY REVIEW
luigimon
Reviewed Nov. 27, 2013

"So easy and wonderful! Better than any take-out!"

MY REVIEW
afoth73
Reviewed Nov. 4, 2013

"This recipe was excellent! I doubled everything for the sauce EXCEPT the corn starch. As I was cooking it there still didn't seem to be any sauce. I added a cup of water and simmered for about 20 minutes. Doing that made an amazing sauce and just the right amount!! I skipped the noodles and used my homemade fried rice recipe and it was delicious this way too! The only thing I would do differently next time is add some green peppers for our own personal taste. Yummy!"

MY REVIEW
gle2852
Reviewed Aug. 12, 2013

"Very good and not really hard."

MY REVIEW
coolazkids
Reviewed Aug. 3, 2013

"This was way too salty. I also added almost a cup of water to make it saucy and suck up some of the cornstarch. The chili sauce and soy sauce together made the flavor overpowering. Won't do this again."

MY REVIEW
palmtrees19
Reviewed Aug. 3, 2013

"It was delicious and was quick to make with not a lot of ingredients."

MY REVIEW
kiskaak
Reviewed Jun. 13, 2013

"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."

MY REVIEW
HoneyBe3
Reviewed May. 14, 2013

"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!"

MY REVIEW
stampinjo
Reviewed Mar. 19, 2013

"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!"

MY REVIEW
Mulberry227
Reviewed Dec. 29, 2012

"Have had multiple requests for this recipe. Today I'm making it to take to my sister's house."

MY REVIEW
orangebliss78
Reviewed Dec. 12, 2012

"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!"

MY REVIEW
JCV4
Reviewed Dec. 11, 2012

"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!"

MY REVIEW
JLinnGS
Reviewed Dec. 11, 2012

"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."

MY REVIEW
jajm6
Reviewed Nov. 5, 2012

"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."

MY REVIEW
RoundCook
Reviewed Nov. 1, 2012

"I followed the recipe exactly and there was absolutely no sauce. Should cornstarch be teaspoons instead of tablespoons? Or maybe add chicken stock?"

MY REVIEW
iowapeople
Reviewed Oct. 27, 2012

"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!"

MY REVIEW
iowapeople
Reviewed Oct. 27, 2012

"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!"

MY REVIEW
janet.wallenfang
Reviewed Oct. 24, 2012

"I will definitely try this! In the Quick Dinners newsletter, it was billed as "the perfect freezer meal", but I do not see directions about a freezer meal, just a mention of the 'author' making freezer meals with friends. How can this be made into a freezer meal? Is it fully cooked and then frozen? Does it lose anything in the rewarming? Thanks!"

MY REVIEW
snwilliamson@earthlink.net
Reviewed Oct. 18, 2012

"I have made this recipe twice now. Everyone in our family loves it and I double it so we can have it for leftover lunches. I didn't find rice noodles at a reasonable price so I used regular linguine or fettuccine noodles."

MY REVIEW
Val Mills
Reviewed Sep. 11, 2012

"Very good and easy to make!"

MY REVIEW
micharm
Reviewed Jul. 18, 2012

"This was delicious! Some people had to purchase peanut or sesame oil for this one recipe and complained a bit. Now is your chance to look for new recipes that utilize these ingredients. There are many! Happy hunting."

MY REVIEW
NatalieRiggs
Reviewed Apr. 19, 2012

"My family loved it!"

MY REVIEW
margo1976
Reviewed Mar. 3, 2012

"We loved this recipe. I didn't purchase the expensive peanut oil either. I subbed a little bit of peanut butter in its place. I didn't use the cornstarch either. I just left it out. I couldn't find rice noodles and used fettucini in its place. I think it would be great either way it is made."

MY REVIEW
pixie9999
Reviewed Jan. 8, 2012

"tastes great but had to add an extra cup of liquid (broth and water) to make a sauce, with that much cornstarch it just turned gelatinous. The chili sauce at the end is a great touch. Substituted wide egg noodles and canola oil"

MY REVIEW
mydogkel
Reviewed Nov. 10, 2011

"My boyfriend is very picky, goes to authentic ethnic restaurants and said, "This recipe has everything I like!" From my side, it was very easy to make. We both loved the amount of noodles, the oerall taste and the nice touch of hot sauce at the end. This recipe will be a keeper at our house."

MY REVIEW
kmat95
Reviewed Oct. 30, 2011

"I love cashew chicken & this recipe made my love for it even greater because now I can make it as much as I want. This is a great dish. I like my sauce a little thinner so I used water to thin it out to my liking. Thank you so much for sharing. Wonderful!!"

MY REVIEW
dolcevita
Reviewed Oct. 29, 2011

"Wow this was awesome. Quick, easy and delicious. My whole family loved this dish. Even though this is "Cashew chicken" the next time I make it I will decrease the amount of cashews the recipe calls for, just personal preference. Try this recipe, you won't be disappointed."

MY REVIEW
skeil
Reviewed Oct. 17, 2011

"My family loved this. I did not have any peanut oil so I used jalapeno flavored olive oil which gave great flavor."

MY REVIEW
jodiw
Reviewed Oct. 16, 2011

"My husband and I REALLY liked this recipe! It was easy to put together and had a nice flavor -- the sweet chili sauce has just the right amount of kick to it. My only complaint about the recipe as a whole is it required ingredients I didn't have around the house (rice noodles, sesame oil, peanut oil, sweet chili sauce). I hesitate to buy a $6 bottle of peanut oil for 1 Tbs. in a recipe. HOWEVER, for us the purchase was worth it because we will DEFINITELY be making this over and over again! Yum-o!"

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Wine Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer