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Cashew Chicken with Noodles Recipe
Cashew Chicken with Noodles Recipe photo by Taste of Home

Cashew Chicken with Noodles Recipe

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4.5 39
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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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 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

Nutritional Facts

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


  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.
Originally published as Cashew Chicken with Noodles in Simple & Delicious October/November 2011, p26

Nutritional Facts

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

Medium-Bodied White Wine

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

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Reviewed Mar. 24, 2015

"Love it!"

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."

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!!!"

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."

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!"

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