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Chili cashew shrimp noodles in twenty minutes. Whoop!
Some of my favorite things to cook are the ones thatย require time, different ingredients, multiple steps and generally just give me a little challenge. Challenging foods get me excited and make me feel like I accomplished something awesome.
I know itโs weird, but I love it.
With that said, time is almost never on my side, so that is when I get super exited about meals like this.
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They may not require a ton of time, a ton of ingredients or multiple steps, but they are still just as good.
Switching gears for a minute.
As you can see, I have new little furry helper. He licks up all the crumbs and rolls his pretty white fur in the melted chocolate. He also sneaks his cute little body into my shots. Keeping him out of these photos was kind of a challenge, since he has now taken over the area next to where I shoot in the family room. He found the giant patch of sun where I shoot and he now sits, plays and basks in the sun while keeping me company as I work.
I would like to think it is because he really loves me, but I think he is really just all about trying to sniff out every new food he encounters.
Whatever the reason, I love having a buddy around. Especially one thatโs snuggly, furry and so cute. When I look at him he just makes me happy.
Oh no, turning into a crazy cat lady over here. HELP!
I also think that little kids are the devil to little kittens.
Somehow I was the lucky one who had to take the cat to school to show Asherโs class of five and six year olds the familyโs new little kitty. OMG.
The poor thing was tugged and pulled. I just felt so bad for my new little bud. I mean, the word gentle was non-existent to these kids. There was fighting, a few tears and one very freaked little cat that luckily left with all four legs still intact. And I do mean lucky. Never again will the โtake the pet to schoolโ thing happen.
Switching back to these noodles. Letโs talk about them. They are everything you love about the flavor of cashew chicken, but instead of chicken we are using shrimp, and instead of rice โ noodles.
You know I have been craving all things tropical these days. Seafood being one of them. Really though, I just want it to be spring! And the days to be bright, and the sun to set no earlier than six. Slowly (very) we are getting there though. Yesterday the sun set over the mountain at 5:14. SO much better than the 4:00 sunsets throughout December. Spring is on its way!
So these noodles were a winner, but I knew they would be. Anything with cashew nuts, shrimp and pasta is hard to mess upโฆ so much goodness in that combo!
Chili Cashew Shrimp Noodles.
Ingredients
- 7-8 ounces uncooked rice noodles
- 2 tablespoons honey
- 2 tablespoons fish sauce
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 2 tablespoons fresh lime juice, about 1 lime
- 2 tablespoons peanut or sesame oil
- 1 pound raw shrimp, peeled and deveined
- 1 clove garlic, minced or grated
- 4 red chillies, seeded + chopped
- 1 red bell pepper, sliced into matchstikes
- 1 cup whole roasted cashews
- 4 green onions, chopped
- 1/4 cup fresh cilantro, chopped
Instructions
- Bring a large pot of salted water to a boil. Cook the rice noodles according to package directions, leaving the noodles with just a bit of a bite as they will continue to cook in the sauce. Drain the noodles.
- In a bowl combine the honey, fish sauce, soy sauce, hoisin sauce and lime juice. Set aside.
- Heat a large sided skillet or wok over medium high heat. Add 1 tablespoon of the peanut or sesame oil and the shrimp in an even layer. Sear the shrimp until cooked through, about 2-3 minutes per side. Remove the shrimp from the pan. Add the second tablespoon of oil and the garlic, red chillies and red peppers. Saute for 3-5 minutes or until just soft. Add the cashews and stir fry for about a minute. Add the sauce and the shrimp back to the pan, stir and cook one more minute. Add the noodles and stir for 2-3 minutes. Remove from the heat and stir in the green onions and cilantro. Serve.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Officially hooked on this meal.
What kind of red chilies do you use in this recipe? It looks wonderful! I’ll be making it soon. Thank you!
YUM!!!! Thank you so much for your culinary genius!
Thank you so much! Hope you have a great fall season! ๐ xT
Delicious! I used 2 Serrano chilies instead of red chilies because I had them. I also added 1/2 a bag of Asian slaw mix I needed to use up, also very good. Prep time is definitely 15+ minutes and Iโd say it serves 4, not 6, because itโs that good.
Hey Carrie,
Happy Sunday!! I truly appreciate you giving this a try and sharing your feedback, so glad it was enjoyed:) xx
Love this one!! Perfect amount of sauce with the rice noodles, and so much flavor!
It did take me longer to prep than listed on the recipe, even with using peeled shrimp. Worth it though!
Hi there! Thanks so much for giving this recipe a try, I’m so glad to hear you enjoyed it! xTieghan
We enjoyed this dish last night. Great flavors and a recipe that is quite versatile to play with depending on what veggies/protein/chilies you have on hand. (Fair warning for others: prep time is more like 15 minutes – it takes at least 5 minutes to peel & devein the shrimp, much less all the measuring & chopping required). It’s an easy weeknight meal that is also very pretty on the plate to serve for company. Thank you.
Thank you so much! I am so glad you enjoyed this! xTieghan
This looks amazing! I want to try your recipe but I am unsure of which red chillies to get. What red chillies do you use and where do you get them? They look like fresh chillies in the photo. Is there a reasonable substitute if I can’t easily find them? Thanks for any guidance on this.
HI! You can use red Fresno chili peppers or green jalapeno peppers. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Hello! How can I substitute the fish sauce and hoisin sauce? And can I use sunflower (or grandnut) oil, or extravirgin olive oil, instead of the peanut/sesame oil?
Thank you!
Chiara
HI there! I the hoisin sauce is important for this recipe, so I do recommend using it. If you can’t use it, I would use an equal amount of honey. You can use soy sauce in place of the fish sauce. Any oil you enjoy cooking with will work great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
It was wonderful. We added slightly more green onions and coriander… yumm!!
I am so glad you liked it! Thank you!
Just made this! It was divine. I added more noodles though since my turned out a bit too saucy. Thanks for all the great recipes!
Thanks Kristin!! I’m so happy you liked them!!
So, this looks very good.
AaaaaAAnd I’m not sure if anyone had told you this yet: but it’s kind of rude to stick chopsticks straight up in a bowl.
I only mention it because I’ve noticed another photo in which you dug the chopsticks into the dish and they seemed really yummy: so I’m guessing you just weren’t aware that it means you’re offering your food to a dead person.
Keep up the delicious looking menus though. I will try to make this one.
Thank you so much for letting me know, I did not mean to be rude. SO SORRY!
Thanks again! ๐
Tonight my kids they can cook themselves then older one piece nasty just want want want anything Giving Up On You Back