Cashew Chicken Ramen is sweet, savory, and so easy to make! Ramen noodles are tossed together with tender bites of chicken, crisp veggies, crunchy cashews and the most incredible sauce. It’s ready in just about 30 minutes and is always a hit with my family!
Ramen noodles are one of my favorites for a quick weeknight dinner! I love dressing up ramen noodles in so many different ways, but I think this cashew chicken ramen recipe might just be my favorite. It’s got protein from the chicken breasts, nutrients from the broccoli and bell peppers, and SO much flavor from the sauce that features ingredients like soy sauce, brown sugar and mirin. Oh, and the crunchy cashews really tie it all together in the best medley of textures! This is an easy recipe that’s filling, flavorful, and oh so satisfying.
What Else Can I Add to Cashew Chicken Ramen?
Have fun with some veggies! You can always toss in some sautéed bok choy, sliced water chestnuts, sliced carrots or whatever else your heart desires. You could even add a little bit of spice with some crushed red pepper flakes. Get creative and comment below to let me know what worked for you!
How to Make Cashew Chicken Ramen
1. Cook the ramen. Bring a large pot of water to a boil and cook the noodles according to package instructions. Drain and set aside. Cook the chicken. Heat oil over medium-high heat in a skillet or wok. Cook the chicken with a little salt and pepper until browned and cooked through. Remove the chicken and any liquids from the pan and set the chicken aside.
2. Add the veggies. Toss the broccoli and bell peppers into the same skillet. Sauté until tender.
3. Make the sauce. Whisk together the soy sauce, oyster sauce, brown sugar, and mirin, then set aside.
4. Add the cashews. Sauté the cashews and garlic for about 2 minutes, then stir in the sauce. Add the chicken. Add the cooked chicken back to the skillet and stir it into the sauce. Let it warm through for a minute or so. Add the noodles. Stir the cooked noodles into the dish and toss to coat with the sauce.
Enjoy! Garnish with freshly chopped green onions and cashews and serve immediately.
Storing Chicken Ramen For Later:
Once cooled to room temperature, you can store your leftover cashew chicken noodles in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 30 seconds at a time until warmed through. It helps to stir each time the microwave stops.
If you notice that your reheated leftovers are a little dry, stir in a small splash of soy sauce and/or oyster sauce to help add some moisture back into the dish. I do NOT recommend freezing cashew chicken ramen.
Ingredient Notes for Cashew Chicken Ramen
Vegetable Oil - This can be swapped with avocado oil, coconut oil, or any other neutral oil you prefer.
Chicken Breasts - You can use chicken thighs instead. Thighs may take a little longer to cook, so adjust the timing accordingly.
Noodles - And brand of ramen noodles works well. Just use your favorite and cook according to package instructions.
Soy Sauce - Tamari and coconut aminos are both good substitutes.
Mirin - This can be substituted with dry sherry, white wine vinegar or rice vinegar in a pinch.
Brown Sugar - All out? No worries! You can always make your own by combining one cup of white sugar with one tablespoon of molasses.
Cashew Chicken Ramen
- 1 Tablespoon Vegetable Oil
- 1 Pound Chicken Breasts cut into 1-inch pieces
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- 1 8 Ounce Package Japanese-style ramen noodles*** SEE NOTE
- 2 Cups Broccoli Florets
- 1 Red Bell Pepper deseeded and sliced into small pieces
- 1 Cup Low Sodium Soy Sauce
- 2 Tablespoons Oyster Sauce
- 2 Tablespoons Packed Light Brown Sugar
- 1 teaspoon Mirin*** SEE NOTE
- 1 Cup Unsalted Cashews
- 3 Cloves Garlic finely minced
- Bring a large pot of salted water to a boil and cook the noodles/ramen according to the package instructions. Drain and set aside.
- In a large wok, heat the vegetable oil over medium-high heat. Add the chicken, salt, and black pepper, and cook until the chicken is browned and cooked through about 5-7 minutes. Remove the chicken from the skillet, set aside, and pour out any liquid.
- In the same skillet, add the broccoli and bell pepper. Stir-fry for 3-4 minutes until the vegetables are slightly tender.
- In a small bowl, whisk together the soy sauce, oyster sauce, brown sugar, and mirin, then set aside.
- Stir in the cashews and garlic and sauté for 2 minutes then pour the sauce mixture into the skillet and stir to coat.
- Add the cooked chicken back to the skillet and stir to combine with the vegetables and sauce. Cook for an additional 2-3 minutes until everything is heated through.
- Add the cooked noodles to the wok and toss to coat with the sauce and incorporate all the ingredients.
- Garnish with freshly chopped green onions and cashews if desired.