Cashew Chicken Noodles

Ground chicken stir fry with a cashew sauce and chewy wheat noodles.

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Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: Servings

Calories: 450kcal

Author: Mason Woodruff

Ingredients

1 pound Ground Chicken or Turkey
1 bag (14 oz) Frozen Fire Roasted Peppers and Onions
½ cup (56g) Roasted Cashew Halves
2 packs (7 oz each) Trader Joe's Thai Wheat Noodles see notes

For the Sauce

¼ cup (72g) Hoisin Sauce
2 Tablespoons Coconut Aminos or low sodium soy sauce
2 Tablespoons Rice Vinegar
1 Tablespoon Sriracha
4 Frozen Crushed Garlic Cubes or 4 cloves garlic
2 Frozen Crushed Ginger Cubes or 2 teaspoons fresh ginger

Instructions

Mix the hoisin, coconut aminos, vinegar, sriracha, garlic, and ginger together. Set aside.
Heat the noodles according to the instructions on the packaging. (I microwaved two packs of TJ’s wheat noodles for 1 minute.) Set aside.
Heat a large pan over medium-high heat with cooking spray or a teaspoon of olive oil. Once hot, add the ground chicken or turkey and cook for 2-3 minutes until golden brown on one side before breaking apart with a spatula and fully cooking.
Add the frozen peppers to the fully cooked chicken. Cook until the peppers have thawed and very little liquid remains, another 2-3 minutes.
Add the sauce and cashews to the pan, stirring everything together. Once everything is evenly coated in the sauce, add the noodles. Toss everything together and serve.

Notes

Trader Joe's Thai wheat noodles are ready-to-eat and don't require cooking. You may be able to find other instant udon or wheat noodles that are fully cooked. If not, boil the other options for a few minutes (according to their packaging instructions) before adding to the cashew chicken and peppers.

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