Dinner

Cashew Chicken with Noodles Recipe

BySana Jeannette November 28, 2025November 28, 2025

Introduction

Cashew Chicken with Noodles is a flavorful and satisfying dish that combines tender chicken, crunchy cashews, and thick rice noodles in a savory sauce. It’s perfect for a quick weeknight dinner when you want something both comforting and exciting.

The dish is shown in a black cast iron skillet with a green handle, placed on a wooden board. It consists of three main layers: the bottom layer has light beige flat rice noodles that look soft and slightly glossy, twisted around and filling the pan; the middle layer has small to medium chunks of cooked light brown chicken pieces scattered evenly; the top layer includes bright green sliced scallions and whole light tan cashew nuts mixed in, sprinkled with small black and white sesame seeds for texture and contrast. The skillet is set on a white marbled surface with a bit of a shadow on one side. photo taken with an iphone --ar 4:5 --v 7

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
Toasted sesame seeds, optional

Instructions

Step 1: Cook the rice noodles according to package directions, then drain and set aside.

Step 2: In a small bowl, mix the soy sauce, cornstarch, and minced garlic. Add the cubed chicken and toss to coat evenly.
Step 3: Heat the peanut oil and sesame oil in a large heavy skillet over medium-high heat. Add the chicken mixture and sauté until the chicken is no longer pink, about 5–7 minutes.
Step 4: Add the green onions to the skillet and cook for an additional minute.

Step 5: Stir in the drained noodles, cashews, and sweet chili sauce. Cook, stirring frequently, until everything is heated through, about 2–3 minutes.
Step 6: Serve immediately, topped with toasted sesame seeds if desired for extra flavor and crunch.

Tips & Variations

For a spicier kick, add some crushed red pepper flakes or a dash of sriracha to the sauce mixture.

Use chicken thighs instead of breasts for juicier meat and a richer flavor.
Swap thick rice noodles for udon or lo mein noodles if preferred.
To make it vegetarian, replace chicken with firm tofu and use vegetable oil instead of peanut oil.

Storage

Store leftover cashew chicken with noodles in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or soy sauce if the noodles seem dry.

How to Serve

A close-up top view of a black skillet filled with a stir-fry dish, layered from bottom to top with light tan flat rice noodles, medium brown cooked chicken chunks scattered throughout, whole golden cashews, and vibrant green cooked scallion pieces. The dish is sprinkled with small black and white sesame seeds, giving texture and a slight contrast on the light noodles. The skillet sits on a dark wooden board, against a white marbled background, with a glimpse of a black bowl on the side containing more sesame seeds. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook the noodles ahead of time?

Yes, you can cook the noodles ahead and toss them with a little oil to prevent sticking. Reheat together with the chicken and sauce when ready to serve.

What if I don’t have sweet chili sauce?

You can substitute with a mixture of honey and a little hot sauce or use hoisin sauce for a different but tasty flavor.

Sana Jeannette