Spicy Cashew Chicken Ramen Noodles with Green Beans and Bell Pepper

This spicy cashew chicken ramen noodles recipe is the perfect weeknight dinner when you need something fast but full of flavor. Tender dark meat chicken, crisp green beans and bell pepper are stir-fried with ramen noodles in a sweet and spicy soy-chili sauce. A sprinkle of crunchy cashews and a squeeze of fresh lime finish the dish for a bright, satisfying meal.

Ready in just 20 minutes, this one-pan stir-fry is easy to make and clean up. The combination of savory, sweet and spicy flavors will make it a new favorite. Serve it straight from the pan for a stress-free dinner any day of the week.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

10 ounce Diced Skinless Dark Meat ChickenView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.5 ounce CashewsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4.5 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Trim green beans if necessary; halve green beans. Halve, core and thinly slice bell pepper. Trim and thinly slice scallions, separating whites from greens. Quarter lime. In a small bowl, combine sweet soy glaze, chili sauce, ¼ cup water (⅓ cup for 4 servings) and as much Sriracha as you like.
2. Once water is boiling, add noodles to pot. Cook until tender, 1-2 minutes. Drain and rinse thoroughly under cold water, at least 30 seconds. Set aside until ready to use in Step 4.
3. Meanwhile, open package of chicken and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken, green beans, bell pepper, scallion whites, salt and pepper. Cook, stirring occasionally, until veggies are softened and chicken is cooked through, 4-6 minutes. Add garlic powder; stir to combine.
4. Stir drained noodles, soy-chili sauce and juice from one lime wedge (two wedges for 4 servings) into pan with chicken and veggies. Cook, stirring constantly, until sauce has thickened, 1-3 minutes. TIP: If noodles seem dry, add water 1 TBSP at a time until everything is coated in sauce. Divide stir-fry between shallow bowls; top with cashews and scallion greens. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use chicken breast instead of dark meat?

Yes, you can substitute diced chicken breast, but cooking time may be slightly shorter. Ensure chicken is cooked through to 165°F.

Is this recipe gluten-free?

No, because ramen noodles and sweet soy glaze contain wheat. For a gluten-free version, use rice noodles and tamari or coconut aminos.

Can I make this dish vegetarian?

Absolutely! Replace the chicken with firm tofu or tempeh and cook until golden. The rest of the recipe remains the same.