Ingredients
Scale
- 1/3 cup hoisin sauce
- 1/3 cup tamari or soy sauce
- 2 tablespoons vinegar
- 1 tablespoon chili paste (such as gochujang)
- 4 cloves garlic, chopped
- 1 teaspoon ground ginger
- 1½ pounds chicken (thighs, breasts, or tenders), cubed
- 10–12 ounces ramen or rice noodles, cooked
- ½ cup cashews
- Green onions for garnish
Instructions
- In a glass jar, combine the hoisin sauce, tamari or soy sauce, vinegar, chili paste, garlic, ginger, and a splash of water. Shake well to mix.
- Cook the noodles in boiling water for 2-3 minutes until soft; drain and set aside.
- In a large skillet over medium-high heat, toss the cubed chicken with garlic powder and ground ginger. Cook until browned (about 8 minutes).
- Add cashews to the skillet and cook for another 2 minutes.
- Pour in the prepared sauce and allow it to thicken slightly before tossing in the cooked noodles.
- Serve hot, garnished with green onions.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 480
- Sugar: 9g
- Sodium: 890mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg