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Chinese Cashew Chicken Noodles Stir-Fry garnished with sesame seeds, green onion and served in a white plate.

Chinese Cashew Chicken Noodles Stir-Fry

Chinese Cashew Chicken Noodles Stir Fry is a delicious take on your favorite take-out cashew chicken recipe. Crispy bits of chicken and noodles are tossed in a super flavorful, spicy sauce and roasted cashews for a meal that the whole family will love!
Course Main Course
Cuisine Asian, Chinese
Diet Halal
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 Portions
Calories 690kcal
Author Richa


For the Chicken

  • 700 grams Chicken Breasts skinless and boneless, cut into one inch pieces
  • 1 ½ tablespoons Cornstarch
  • ¾ teaspoon Salt
  • 3 tablespoons Vegetable Oil

For the Stir Fry

  • 250 grams Noodles
  • 1 teaspoon Vegetable Oil
  • 1 tablespoon Garlic minced
  • 2-3 Red Chillies whole
  • 1 cup Broccoli florets
  • ½ cup Bell Peppers diced
  • ½ cup Zucchini diced
  • ½ cup Cashews roasted

For the Sauce

  • 2 tablespoons Rice Vinegar
  • 4 tablespoons Hoisin Sauce
  • 1 tablespoon Soy Sauce
  • Salt to taste
  • Top with toasted sesame seeds and chopped green onions


  • Start by cooking the noodles in salted water, according to package directions, until just al dente. Drain and set aside.
  • Pat the chicken dry, and make sure it's not wet. Toss the chicken in cornflour and salt till well coated. Heat oil in a large, wide pan and add the chicken pieces, making sure not to overcrowd the pan. You may have to do this in batches. Cook the chicken for 3 minutes on both sides, till light brown and crispy.
  • Heat the remaining oil in the same pan or use a wok if you have one. Add the garlic and whole red chillies. Cook for a minute or so and add the broccoli, bell peppers, zucchini and chicken in the pan. Stir-fry on high heat for 2-3 minutes till the vegetables are slightly tender, but not over cooked. Mix all the ingredients for the sauce in a small bowl. Add the sauce and noodles and toss everything well and cook till the sauce has coated the noodles completely. Mix in the roasted cashews, top with sesame seeds, green onions, and serve hot.


  1. Make sure to pat your chicken dry before you start. Moisture on the chicken pieces will not let it become crispy
  2. We are using chicken breast here because its a really quick meal and breast cooks faster, but you can easily use boneless, skinless chicken thighs for this stir-fry too
  3. I love using roasted cashews because they are crunchier and they work really well here
  4. Make sure that once you start stir-frying your heat is set to high and your wok or pan is hot because stir-fries taste best when they are made on high heat. Plus everything remains fresh and crunchy
  5. This is also means you need to ensure everything is ready before you start so that once you stir-frying you are not scrambling for ingredients


Calories: 690kcal | Carbohydrates: 65g | Protein: 50g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 112mg | Sodium: 1165mg | Potassium: 1074mg | Fiber: 4g | Sugar: 9g | Vitamin A: 808IU | Vitamin C: 50mg | Calcium: 47mg | Iron: 3mg