Chicken and Cashew Stir-Fried Noodles

Name: Chicken and Cashew Stir-Fried Noodles
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 10 oz (280 g) rice noodles (about ¼-inch or 6 mm wide), cooked, drained, and lightly tossed with 1 teaspoon neutral oil to prevent sticking; 1¼ lb (560 g) boneless skinless chicken breast, cut into ¾-inch (2 cm) cubes; ¾ cup (115 g) roasted unsalted cashews, left whole or halved if very large; 1 medium (180 g) red bell pepper, cored, seeded, and cut into ¾-inch (2 cm) squares; 1 medium (180 g) yellow bell pepper, cored, seeded, and cut into ¾-inch (2 cm) squares; 3 tablespoon (45 ml) oyster sauce; 1½ tablespoon (22 ml) soy sauce; ½ teaspoon (3 ml) fish sauce; 1 tablespoon (15 ml) fresh lime juice; 4 clove (20 g) garlic cloves, minced; 1 tablespoon (10 g) fresh ginger, minced; 3 stalk (30 g) scallions (green onions), white and light green parts sliced into ½-inch (1 cm) pieces; dark green tops reserved for garnish; 1 chili (5 g) red Thai chili or serrano chili, thinly sliced with seeds removed for mild heat, or kept for more spice (optional); 2 tablespoon (30 ml) neutral oil (vegetable, canola, or peanut oil); ½ teaspoon (3 ml) dark sesame oil (optional); white pepper, to taste

From the MyKitchenBank Kitchen

A vibrant Thai-inspired stir-fried noodle dish with tender chicken, roasted cashews, and crisp bell peppers tossed in a savory oyster sauce base. Quick to prepare and satisfying, this one-pan meal delivers bold flavors and textural contrast in under 30 minutes.

Prep: 15 min
Cook: 12 min
Total: 27 min
Makes: 4 servings

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Ingredients

4 servings

10 oz (280 g) rice noodles (about ¼-inch or 6 mm wide), cooked, drained, and lightly tossed with 1 teaspoon neutral oil to prevent sticking
1¼ lb (560 g) boneless skinless chicken breast, cut into ¾-inch (2 cm) cubes
¾ cup (115 g) roasted unsalted cashews, left whole or halved if very large
1 medium (180 g) red bell pepper, cored, seeded, and cut into ¾-inch (2 cm) squares
1 medium (180 g) yellow bell pepper, cored, seeded, and cut into ¾-inch (2 cm) squares
3 tablespoon (45 ml) oyster sauce
1½ tablespoon (22 ml) soy sauce
½ teaspoon (3 ml) fish sauce
1 tablespoon (15 ml) fresh lime juice
4 clove (20 g) garlic cloves, minced
1 tablespoon (10 g) fresh ginger, minced
3 stalk (30 g) scallions (green onions), white and light green parts sliced into ½-inch (1 cm) pieces; dark green tops reserved for garnish
1 chili (5 g) red Thai chili or serrano chili, thinly sliced with seeds removed for mild heat, or kept for more spice (optional)
2 tablespoon (30 ml) neutral oil (vegetable, canola, or peanut oil)
½ teaspoon (3 ml) dark sesame oil (optional)
white pepper, to taste

Equipment (4)

14-inch (36 cm) wok or large skillet
cutting board
measuring spoons and cups
wooden spoon or wok turner

Steps

Before you start

Have all ingredients prepped and within reach—stir-frying moves quickly
Cook the noodles ahead if using fresh; if dried, cook 1 minute less than package directions so they stay firm
Cut chicken into bite-sized pieces so it cooks evenly and quickly

1
Heat the wok
- Place a 14-inch wok or large skillet over high heat and let it heat for 1 minute until very hot.
- You should feel strong heat radiating from it.
- This ensures the chicken sears quickly without sticking.
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Ready when: Pan is very hot and may smoke slightly
Tip: A properly heated wok is essential for fast cooking and achieving a slight char on the chicken and vegetables
2
Sear the chickenOven 160°F / 70°C
- Add 1 tablespoon (15 ml) of neutral oil to the hot wok.
- Add the cubed chicken in a single layer and let it sit undisturbed for 2 minutes to develop a golden crust.
- Stir and cook for another 2–3 minutes until the chicken is mostly cooked through (internal temperature around 155–160°F/68–71°C) but still slightly pink in the thickest pieces.
- Transfer to a plate.
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Ready when: Chicken is light golden and mostly opaque; internal temperature reaches 155°F (68°C)
Tip: Don't stir constantly—let the chicken sit for those first 2 minutes to build flavor and color. It will finish cooking in the final step, so don't overcook it now.
3
Cook aromatics
- Add the remaining 1 tablespoon (15 ml) oil to the wok.
- Add the minced garlic and ginger, stirring constantly for 30 seconds until fragrant.
- Add the white and light green parts of the scallions and the sliced chili (if using).
- Stir for another 20 seconds.
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Ready when: Garlic and ginger are fragrant and light golden
Tip: Work quickly so the aromatics flavor the oil without burning. If the wok cools, the flavors won't bloom properly.
4
Add vegetables
- Add the red and yellow bell pepper squares to the wok.
- Stir and cook for 2–3 minutes, tossing frequently, until the peppers are just tender-crisp with some char marks on the edges.
- They should still have a slight crunch.
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Ready when: Peppers are bright, tender-crisp, and have light char marks on edges
Tip: Don't overcook the peppers—they'll soften as the dish sits, so aim for just tender with a bit of firmness remaining.
5
Combine noodles and sauce
- Add the cooked rice noodles to the wok along with the oyster sauce, soy sauce, fish sauce, and lime juice.
- Toss everything together for 1–2 minutes, breaking up any clumps of noodles and coating them evenly with the sauce.
- The noodles should be warm and evenly coated.
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Ready when: Noodles are well-coated with sauce and heated through
Tip: If the noodles are clumpy, gently tease them apart with your spoon or turner as you toss. Don't break them into tiny pieces.
6
Finish and plate
- Return the cooked chicken to the wok along with the cashews.
- Toss gently for 1 minute until the chicken is heated through and everything is combined.
- Drizzle with the sesame oil (if using) and season to taste with white pepper.
- Divide among four bowls or plates and garnish with the reserved dark green scallion tops.
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Ready when: Chicken is heated through and everything is combined; temperature reaches 165°F (74°C)
Tip: Toss gently so the cashews stay whole and don't crush. The sesame oil is optional but adds a rich, nutty finish.

Good to know

Tips

Mise en place is crucial for stir-frying—have all ingredients prepped, measured, and within arm's reach before you start cooking, as the process moves very quickly
For more sauce cling to the noodles, mix the oyster sauce, soy sauce, fish sauce, and lime juice together in a bowl before adding to the wok, creating a unified glaze
If you prefer a saucier dish, add 2–3 tablespoons of chicken or vegetable broth when you add the noodles to loosen the sauce slightly
Toast the cashews lightly in a dry skillet over medium heat for 2–3 minutes before adding them at the end to deepen their flavor, if desired

Storage & reheating

Best served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a wok or skillet over medium heat with a splash of water or broth to loosen the sauce, stirring occasionally, for 3–4 minutes until warmed through. Do not freeze, as the noodles become mushy upon thawing.

Substitutions

roasted unsalted cashews → roasted peanuts or blanched almonds. Use the same weight for a similar crunch and richness, though peanuts will give a more pronounced flavor.
rice noodles (about ¼-inch or 6 mm wide) → fresh egg noodles or wheat noodles. Cook according to package directions; egg noodles will be slightly richer, wheat noodles more rustic.
oyster sauce → 2 tablespoons hoisin sauce mixed with 1 tablespoon low-sodium soy sauce. Hoisin adds sweetness and depth; adjust soy sauce to taste for saltiness.
boneless skinless chicken breast → shrimp (about 1.25 lb/560 g), peeled and deveined, or pork tenderloin cut into cubes. Shrimp will cook in 2–3 minutes total; pork should be cubed smaller so it cooks through in the same time as chicken.