20 Minute Cashew Chicken Noodles.
There’s something so satisfying about a skillet meal that comes together in minutes yet tastes like you spent all afternoon on it. This 20 Minute Cashew Chicken Noodles is exactly that kind of dinner: savory, slightly sweet, with a hit of heat and crunchy cashews for texture. It’s nourished with quick-cook noodles, tender bite-sized chicken, and a glossy, garlicky sauce that clings to every strand. Whether you’re cooking for two or prepping a fast weeknight feast, this recipe is forgiving, adaptable, and consistently delicious.
Why you’ll love this recipe
- Ready in roughly 20 minutes from start to finish.
- Uses pantry-friendly sauce ingredients and adaptable proteins.
- One-skillet cooking (plus one pot for noodles) keeps cleanup minimal.
- Textural contrast from tender chicken and crunchy cashews.
Ingredients
Use the exact amounts below for best results.
- ▢1/3cuphoisin sauce
- ▢1/3cuptamari or soy sauce
- ▢2tablespoonsvinegar
- ▢1tablespoonchili paste(Ilike gochujang)
- ▢4clovesgarlic, chopped
- ▢1teaspoonground ginger
- ▢black pepper and chili flakes
- ▢3tablespoonssesame oil (or olive oil)
- ▢10-12ouncesramen noodles or rice noodles, cooked
- ▢1 1/2poundschicken thighs, breasts, or tenders, cubed
- ▢1tablespoongarlic powder
- ▢1/2teaspoonground ginger
- ▢black pepper
- ▢3tablespoonsarrowroot powder or cornstarch
- ▢1/2cupcashews
- ▢2tablespoonstamari or soy sauce
- ▢green onions, chopped, for serving
Equipment
- Large skillet or wok
- Medium pot for boiling noodles
- Mixing bowl and wooden spoon or spatula
- Measuring spoons and cups
Prep tips
- Cube the chicken into even bite-sized pieces so it cooks quickly and evenly.
- Cook noodles just until al dente. They’ll finish in the pan with the sauce and soak up flavor without getting mushy.
- Measure the sauce ingredients ahead of time and combine them in a bowl so everything moves quickly at the stove.
Flavor notes and swaps
If you prefer less heat, use less chili paste and skip the extra chili flakes. If you love nuttiness, toast the cashews for a minute in the pan before adding them to the finished dish. Swap tamari or soy for a low-sodium version if you’re watching salt, and use olive oil if you don’t have sesame oil on hand.
Rewritten step-by-step directions
- Prepare the noodles: Bring a medium pot of salted water to a boil. Cook 10–12 ounces ramen noodles or rice noodles according to package instructions until just tender. Drain and set aside, tossing with a little oil if you’re not plating immediately to prevent sticking.
- Make the sauce: In a bowl, combine 1/3 cup hoisin sauce, 1/3 cup tamari or soy sauce, 2 tablespoons vinegar, 1 tablespoon chili paste (gochujang preferred), 4 chopped garlic cloves, 1 teaspoon ground ginger, and a pinch of black pepper and chili flakes. Stir until smooth and set aside.
- Season the chicken: In a separate bowl, place 1 1/2 pounds cubed chicken thighs, breasts, or tenders. Sprinkle 1 tablespoon garlic powder, 1/2 teaspoon ground ginger, and a little black pepper over the chicken. Toss to coat evenly.
- Coat the chicken: Add 3 tablespoons arrowroot powder or cornstarch to the seasoned chicken and toss until each piece is lightly coated. This creates a silky, slightly thickened finish when it cooks in the sauce.
- Cook the chicken: Heat 3 tablespoons sesame oil (or olive oil) in a large skillet over medium-high heat. Once hot, add the coated chicken in a single layer, leaving room to prevent steaming. Sear for 3–4 minutes without stirring to develop color, then stir and continue cooking another 3–4 minutes until the chicken is cooked through and no longer pink inside. Season with a pinch of black pepper if desired.
- Add the sauce and cashews: Reduce heat to medium. Pour the prepared sauce over the cooked chicken and stir to combine. Add 1/2 cup cashews and let the sauce simmer for 1–2 minutes until it becomes glossy and slightly thickened. If the sauce seems too thick, add a splash of water or reserved noodle cooking liquid.
- Toss with noodles: Add the cooked 10–12 ounces noodles to the skillet. Toss gently but thoroughly to coat every strand in the sauce and distribute the chicken and cashews evenly. Taste and adjust with extra tamari or soy sauce (2 tablespoons listed for finishing) or a pinch more chili flakes if you want more heat.
- Finish and serve: Remove from heat. Divide the 20 Minute Cashew Chicken Noodles between bowls and sprinkle chopped green onions on top for color and freshness. Serve immediately.
Serving suggestions
These noodles pair beautifully with a simple side of steamed greens or a crisp cucumber salad for contrast. A squeeze of fresh lime adds brightness, and extra chopped green onions or cilantro brightens each bite.
Make-ahead and storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water to loosen the sauce, or microwave in short bursts, stirring between intervals to maintain texture. If the sauce firms up, add a tablespoon of water or broth while reheating.
Notes
- Protein: The recipe lists chicken thighs, breasts, or tenders — use whichever you prefer. Dark meat will be juicier; breasts cook leaner and quicker.
- Noodles: Either ramen or rice noodles are fine. If using instant ramen, discard the seasoning packet and cook only the noodles.
- Thickening: Arrowroot powder or cornstarch both work. Arrowroot yields a glossy finish; cornstarch gives slightly more body.
- Heat level: Adjust chili paste and chili flakes to taste. Gochujang provides richness and mild heat; swap with sambal oelek for straightforward chile heat.
Final thoughts
This 20 Minute Cashew Chicken Noodles is exactly the sort of recipe I reach for when evenings are busy but I still want a meal that feels intentional. It’s flexible, quick, and crowd-pleasing — plus the contrast of tender, saucy chicken with crunchy cashews makes every bite interesting. Keep the sauce premixed in the fridge for a weeknight hero version that comes together even faster. Happy cooking!
20 Minute Cashew Chicken Noodles.
Ingredients
Equipment
Method
- Make the sauce: in a jar or bowl combine 1/3 cup hoisin, 1/3 cup tamari or soy sauce, 2 tablespoons vinegar, 1 tablespoon chili paste, 4 chopped garlic cloves, 1 teaspoon ground ginger, a pinch of black pepper and chili flakes, and 1/3 cup water; stir or shake until smooth.
- Cook the noodles according to package directions until just tender (about 2–3 minutes for fresh-style ramen); drain and set aside.
- Season the chicken: in a large bowl toss the cubed chicken with 1 tablespoon garlic powder, 1/2 teaspoon ground ginger, a pinch of black pepper, 3 tablespoons arrowroot powder or cornstarch, and 2 tablespoons tamari or soy sauce until evenly coated.
- Heat 3 tablespoons sesame oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, about 6–8 minutes.
- Add the cashews to the skillet and cook for 1–2 minutes more until they are golden and toasted.
- Pour the prepared sauce over the chicken and cashews and cook, stirring, until the sauce thickens slightly and coats the chicken, about 1–2 minutes.
- Add the drained noodles to the skillet and toss thoroughly to coat with the sauce. Remove from heat.
- Serve immediately topped with chopped green onions and additional black pepper or chili flakes if desired.
Notes
- Use tamari for a gluten-free option.
- Gochujang can be substituted with another chili paste.
- Cook noodles just until tender to avoid mushiness.
- Arrowroot or cornstarch both work to thicken the sauce.
