CREAMY CASHEW CHICKEN AND NOODLES
This creamy cashew chicken and noodles is infused with South East Asian flavours. An interesting and comforting alternative to regular stir fries!
If you’re not into noodles, this meal would be delicious served on rice instead.
Combining cashews and coconut cream or milk is a great way to make a creamy sauce minus the dairy.
You could easily make an Italian version of this sauce for spaghetti too – just leave out the curry powder and other Asian-style flavourings, then add some Italian herbs instead.
CREAMY CASHEW CHICKEN AND NOODLES
This creamy cashew chicken and noodles is infused with South East Asian flavours. An interesting and comforting alternative to regular stir fries!
Ingredients
CHICKEN AND VEGGIES
- 600 g boneless, skinless chicken thighs or tenderloins (1lb 5oz)
- 1 tsp garlic powder
- 2 carrots
- 1 broccoli
- 2 shallots
- 1 Tbsp sesame oil
- 400 g pre-cooked flat ribbon noodles (14oz)
CASHEW SAUCE
- 2 shallots
- 1 Tbsp sesame oil
- 70 g raw cashews (2.5oz)
- 2 Tbsp white sesame seeds
- 2 tsp curry powder
- 1 1/3 cups chicken stock (333ml)
- 1 cup lite coconut cream (250ml)
- 1/2 Tbsp fish sauce
- 1/2 Tbsp honey
- 1/2 Tbsp lime juice
- 1/2 Tbsp soy sauce
TO SERVE
- 1 Tbsp white sesame seeds
- 2 handfuls fresh coriander (optional)
- 1 lime
Instructions
PREPARE CHICKEN AND VEGGIES
Dice chicken into 2-3cm / 1in pieces. Season with garlic powder, salt and pepper. Dice carrots into small pieces, cut broccoli into half florets and roughly chop shallots. Chop shallots for the sauce at the same time.
MAKE CASHEW SAUCE
Heat oil in a large frying pan on medium. Fry shallots (the two allocated for the sauce), cashews and sesame seeds until golden brown. Stir in curry powder and cook for 1 minute. Pour in stock, coconut cream, fish sauce, honey, lime juice and soy sauce. Simmer for 5 minutes.
Transfer sauce to a blender or similar. Leave to cool for a couple of minutes, then purée until smooth. Season to taste with salt and pepper.
COOK CHICKEN AND VEGGIES
Heat oil in a large wok on high. Add chicken and cook until browned all over. Add carrots, broccoli and shallots. Stir fry until veggies are tender and chicken is completely cooked through (about 5 minutes).
Add noodles and toss to warm and separate. Pour sauce over the top (add a splash of extra coconut cream if needed) and toss until well combined.
SERVE
Divide creamy cashew chicken and noodles between warmed serving bowls. Sprinkle with sesame seeds and top with coriander. Cut lime into wedges for squeezing over the meal.
Recipe Notes
WINE MATCH: A Gewürztraminer or a Riesling
GLUTEN-FREE OPTION: Use gluten-free rice noodles (you will likely need to cook them first - follow instructions on packet). Choose gluten-free chicken stock, make sure fish sauce is gluten-free and use gluten-free soy sauce.
INGREDIENT SWAPS / NOTES: You could swap the shallots for 1 large red onion if you prefer (use half in the stir fry and half in the sauce). Pre-cooked Singapore or hokkien noodles can be used instead of flat ribbon noodles. Fish sauce can be replaced with soy sauce.
STORING AND REHEATING: Store individual portions in the fridge and reheat in the microwave. Coriander and lime are best added fresh just before serving.
