Cashew Chicken with Vegetables and Noodles (and a Dressing)

Oh boy does my husband get happy when I serve this dish. He always asks me to make a monster sized dinner so that he will be able to take leftovers to work the next day. I am more than happy to oblige of course because I love it when people love my food. The yummy sounds he makes are all worth it. Since I never have time to make the whole recipe in one go (with family and work etc.) I divide the task into two parts. I make the dressing the day before and then make the chicken and the vegetables the day after. It works wonderfully because the dressing actually gets better.

Note I recommend using thick noodles if you are able to find them (try supermarkets that specialize in Asian food). I prefer thick rice noodles but any noodles that hold their shape well during cooking will do. Note also that a wok pan always works  best for stir frying but a large, heavy frying pan will do as well.

Although not listed in the ingredients list I used broccoli (as pictured) and it goes really well in this dish. Note also that you can serve the dressing on the side (as pictured).

A colourful dish, full of flavours

This recipe is:

  • Egg free
  • Gluten free
  • Lactose (dairy) free

This recipe is easy to make:

  • Nut free

Cashew Chicken with Vegetables and Noodles (and a Dressing)

Serves 4-5 people


For the Chicken and Vegetables

  • 375 grams (13¾ oz) thick rice noodles (or other thick noodles)
  • 400 grams (14 oz) chicken breasts (without skin), cooked and torn into strips (please use free range chicken)
  • 1 teaspoon coconut oil
  • 1 large carrot, cut into thin strips (like a thin pencil)
  • 2 peppers (1 red and 1 yellow), cut into thin strips
  • 175 grams (6¼ oz) mangetout
  • 175 grams (6¼ oz) baby sweetcorn
  • 75 grams (2¾ oz) cashew nuts (toasted)
  • 2 spring onions, chopped finely
  • 1 teaspoon sesame oil
  • 1 tablespoon coconut oil
  • A small handful fresh coriander (optional)

For the Dressing

  • 1 yeast free vegetable stock cube
  • 450 millilitres (15¼ fluid oz) water
  • 1½ tablespoon corn flour (or potato flour/arrow root)
  • 2 tablespoons agave nectar
  • 6 tablespoons tamari sauce
  • 1 teaspoon Tabasco sauce (or hot pepper sauce)
  • 1 garlic clove, chopped finely
  • 2 teaspoons fresh ginger, chopped finely


  1. Cook the 375 grams noodles according to instructions on packet. Once cooked, place under running, cold water for a few seconds. Drain and set aside.
  2. Heat the wok or frying pan (without oil) and toast the 75 grams cashew nuts for 5-6 minutes or until fragrant and golden. Set aside.
  3. Now prepare the dressing: Place 450 millilitres water in a small saucepan along with the vegetable stock cube. Heat gently whilst the stock dissolves.
  4. In a small bowl combine the 1½ tablespoon corn flour (or potato flour/arrow root), 2 tablespoons agave nectar, 6 tablespoons tamari sauce and
  5. 1 teaspoon Tabasco sauce. Stir well and pour into the small saucepan.
  6. Peel the garlic clove and the ginger and chop finely. Add 2 teaspoons of the ginger to the sauce along with the garlic.
  7. Gently heat the dressing for 30 minutes without boiling vigorously. The dressing should thicken a bit and the texture will become more like very thin syrup as opposed to water.
  8. Whilst the dressing is cooking prepare the chicken: (if you have a ready cooked chicken you can just tear it into strips).
  9. Coat a frying pan with 1 teaspoon coconut oil and some water if needed, heat over high heat, add 400 grams chicken breasts, cook for 4-5 minutes without moving them, then turn and finish cooking. Let cool, remove the skin and discard and tear the chicken into strips. Set aside.
  10. Peel the carrot and slice into thin strips (like narrow pencils).
  11. Deseed the 2 peppers and slice into thin strips.
  12. Chop the 2 spring onions (discard the very ends).
  13. Heat a large frying pan or a wok until it becomes very hot.
  14. Arrange chicken, carrot, peppers, spring onions, 175 grams mangetout and 175 grams baby sweetcorn so that they sit directly in front of you (for easy access).
  15. Place 1 tablespoon coconut oil on the pan and turn the heat up to almost highest setting.
  16. Heat the carrot strips for two minutes.
  17. Add peppers, mangetout and baby sweetcorn to the pan and heat for a few minutes. If you need more liquid add some water to the pan.
  18. Stir the dressing and add it to the pan. Heat for 3 minutes.
  19. Add chicken and noodles and heat for a few minutes.
  20. Add the cashew nuts and stir well. Remove from heat.
  21. Serve immediately in deep bowls with chopsticks (a shallow plate and a fork will of course do).
  22. Divide 1 teaspoon sesame oil over the noodles.
  23. Garnish with coriander leaves if preferred.


  • Please use free range chicken.
  • You can use shrimp, broccoli, eggplant, zucchini, mushrooms, tofu and more instead of the chicken.
  • If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.     
  • You can use regular stock cubes instead of yeast free ones.
  • You can use chicken stock instead of vegetable stock. 
  • You can use soy sauce instead of tamari sauce (note: contains wheat).
  • You can use rapeseed oil instead of the coconut oil.
  • You can serve the dressing on the side if you prefer.