Spicy Cashew Chicken Noodle Bowls: My Go-To Comfort Dish

So, About These Spicy Cashew Chicken Noodle Bowls…

I’m just gonna say it: the first time I made these bowls, my smoke alarm went off. (More on that later.) But now? Spicy Cashew Chicken Noodle Bowls is the dinner I keep in my back pocket for everything from rainy nights to last-minute friends dropping by. One time, my brother-in-law showed up early, caught me sneak-eating cashews from the prep bowl, and now he brings his own bag when he comes over. There’s something a bit magical about the combo of saucy chicken, chewy noodles, and those roasted, crunchy cashews.

Why You’ll Love Making This

I make this when I want to avoid another takeout bill (let’s be honest, sometimes even I don’t feel like cooking), or when my nephew is over because he hates vegetables but will somehow eat handfuls of broccoli if it’s coated in this spicy, peanut-ty sauce. My family goes a bit nuts (not sorry) when they smell the garlic and ginger sizzling. It’s quick, it’s hearty, and if you’re like me—sometimes impatient in the kitchen—it doesn’t punish you for not following the steps to the letter.

Oh, and if you’re a bit skimpy on the chicken because you, I dunno, forgot to thaw the full pack? It’s still good. Actually, I think that’s why I like it.

Gather Your Ingredients (With Some Honest Substitutions)

• 2 chicken breasts, thinly sliced (or thighs if I have them—juicier, but both work!)
• 200g rice noodles (sometimes I use regular spaghetti. My grandma would clutch her pearls, but hey—works fine)
• 1 cup roasted cashews (unsalted if you can, but honestly, any brand from the corner shop does the trick)
• 2-3 tablespoons soy sauce (dark or light; I’ll even admit I’ve grabbed tamari by mistake)
• 1 tablespoon sriracha or chili-garlic sauce (more or less depending how much chaos you want)
• 2 tablespoons honey or brown sugar (I’ve even subbed in maple syrup, no disaster yet)
• 3 cloves garlic, crushed (I use that jarred stuff in a hurry, don’t judge)
• 1 thumb fresh ginger, grated (or a tiny spoon from the tube, whatever’s handy)
• 1 bell pepper, sliced (any color—red is prettier, though)
• 1 cup broccoli florets (frozen is totally fine)
• 2 green onions, chopped (optional—if I have them, great, if not, skip!)
• Fresh cilantro or coriander, chopped (if you like it; my mum thinks it tastes like soap, so your call)
• 1-2 teaspoons sesame oil (or just olive oil—nobody will notice, probably)
• Lime wedges, to finish

Muddle Through the Directions (It’s Okay if You Mess Up)

1. Soak your noodles according to the pack—mine say 8 minutes in boiling water. Sometimes I forget and leave them for 20; they’ve survived.
2. While that’s happening, heat a splash (about a tablespoon) of oil in your biggest frying pan or wok. If you don’t have a wok, just use a regular pan. Honestly, I think my supposed nonstick pan just laughs at me at this point.
3. Toss in the sliced chicken; sprinkle with a bit of salt and pepper. Let it get nicely browned. If it steams before it sizzles, don’t worry—it always looks less appetising before the magic happens. This is when I usually sneak a cashew.
4. When the chicken’s nearly cooked through, shove it to the side (I do this with the back of a spoon—probably not professional) and add in garlic and ginger. Sizzle till fragrant, about 30 seconds.
5. Add in your veg—the bell pepper and broccoli. Stir-fry a few more minutes till crisp-tender or, if you’re like me and juggling kids/homework/random phone calls, until you remember it again.
6. Mix together the soy sauce, sriracha, honey (or whatever sweetener), and sesame oil (if using) in a little bowl. Pour that over the pan and let it coat everything. If it seems thick, splash a little water in—it’s not fussy.
7. Drain noodles (pick out that weird noodle clump; why does that always happen?) and add to the pan. Toss everything together. Use tongs or two big forks—honestly, I’ve used salad servers in a pinch.
8. Add in most of the cashews, saving a small handful for topping. Give it one more toss. Quick taste—add more spice, soy, or honey if you’re feeling bold.
9. Spoon into bowls, scatter on the green onions and cilantro if you’re using them, top with extra cashews, squeeze a little lime, and dig in.

Notes (From Experience + Past Mistakes)

• Don’t walk away after adding the garlic. I had to open all the windows the first time.
• Actually, I find broccoli soaks up the sauce more than other veg. Cauliflower, not so much. I prefer broccoli—just saying.
• Leftover chicken from another meal? Use it. But add it right at the end to stop it drying out.

Variations (These Actually Work—Some, Anyway)

• Tried tofu instead of chicken? Not bad if you press it well, but once I didn’t, and it just turned into a bit of a mushy situation. Still tasty. Just… less Instagram-able.
• No cashews? Peanuts work. Almonds, kind of, but the flavor’s not the same. Sunflower seeds once—wouldn’t recommend. (My partner still won’t let me forget it!)
• Swap in snap peas, carrots, or spinach for whatever’s wilting in your fridge.

Handy Tools (But Don’t Worry If You Don’t Have Them All)

• A big frying pan or wok (if you don’t have one, do it in batches, or live dangerously. Sometimes I just pile it all in regardless – more fun that way!)
• Tongs for tossing noodles, but honestly, a couple of forks or even a spaghetti scoop thingy work in a pinch
• A fine grater for ginger, or just a very sharp knife if you steady your nerves (I do, but don’t take my word for it!)

How to Store (If You Have Leftovers…Unlikely!)

Stash leftovers in a sealed container in the fridge for up to two days, but honestly, in my house it never lasts more than a day. I think this actually tastes better the next day, so I sometimes hide my portion at the back of the fridge (don’t tell).

How I Like to Serve It

We always pile on extra cashews and a big handful of cilantro at the table. My cousin puts a fried egg on top when she visits. (Surprisingly great—try it if you’re feeling wild.) Sometimes I have extra lime on the side; sometimes, if I’m feeling fancy, I do shredded carrot as a garnish. Usually it’s just me eating out of the pan, though, because dishes are the bane of my existence.

Pro Tips (aka Things I’ve Messed Up)

• Don’t rush soaking the rice noodles; they need their time or they go gluey. I once tried to microwave them and, well, let’s just say it was not my proudest moment.
• Add the sweetener after the sauce hits the pan so nothing burns. Burnt honey is no fun for anyone.
• Don’t skip the lime unless you love missing out on the last zingy kick—trust me, learned that the hard way.

Maybe a last thing: once I dropped half my cashews on the floor and just swept them up and used them anyway. No complaints at dinner, so, you know, sometimes perfection is overrated.
If you’ve got other noodle bowl tricks, tell me over at Serious Eats—I’m always up for tweaking this one.