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!
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.
Video
Notes
NOTE ON RAMEN: If you don't have an 8 ounce package of ramen, just use 3 (3 ounce each) packages of any ramen you have on hand. (DO NOT USE THE SEASONING PACKET).NOTE ON SOY SAUCE: Low sodium soy sauce is a must for this recipe, using regular will make it too salty.NOTE ON MIRIN: This can be substituted for an equal amount of rice vinegar or white wine vinegar.