Chicken Cashew Nut Noodles



160 grams unsalted cashew nuts
5 chicken breasts, cut into 1.5 cm cubes
2 tsp Sichuan pepper corns
1 green chili, chopped
4 garlic cloves, crushed
2 tsp grated ginger
1.5 bunches of spring onions, cut into 1.5 cm lengths
4 nests of egg noodles
4 tbsp of extra virgin olive oil

For the marinade:

4 tbsp light soya sauce
4 tsp cornflour
4 tsp of sherry/ mirin
2 pinches of white pepper

 For the sauce:

4 tbsp of caster sugar (could be substituted for Xylitol)
4 tbsp Chianking black vinegar (found in any Chinese market)
3 tsp sesame oil
4 tsp dark soya sauce
4 tsp light soya sauce
120 ml of chicken stock
4 tsp cornflour


1 plastic chopping board
1 wok
1 pot, for the noodles
1 small baking tray


Serves 4
Preparation: 25 minutes
Cooking: 15 minutes

Preheat the oven to 220°C.

Place the cashew nuts on a baking tray and roast for 3 minutes, until golden (keep a close eye on them).  Toss the chicken in the marinade and place in the fridge.

To make the sauce, mix all ingredients together, making sure the stock is boiling hot. Place the noodles in the pot with boiling water (following the instructions on the pack).

Place the wok on high heat, add the oil and the Sichuan pepper corns, stir fry for just a few seconds until the pepper corns pop.

Add the chicken to the wok, keeping it moving so that it doesn’t colour too much, cook until the chicken is opaque on the surface (just turned colour). Add the garlic, ginger, spring onions and chili and stir-fry for 1-2 minutes until the chicken is nearly cooked (don’t overcook the chicken or else it will be dry). Add the sauce and toss for 90 seconds or until the sauce has thickened and glossy. Stir in the cashew nuts and serve.

This is one of my family’s favourite dishes of mine, I hope you give it a try. Please let me know how it turns out 🙂


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