Chili Noodle & Cashew


Chili Noodle & Cashew

Incredibly easy and quick Chili Noodle & Cashew dish tastes fantastic. For the health conscious there is good news, lots of varied veggies make up the dish. The colorful array of vegetables is fascinating and the nutrition content is simply great. Nutty cashews pound up the extra nutrition and flavor. Keep in handy some thin noodles and you can work wonders in your kitchen, extremely satisfying meals both for young as well as old. You can explore a step wise illustrated Chili Noodle & Cashew recipe here. Good Luck.
Prep Time 20 minutes
Total Time 20 minutes
Cuisine Chinese
Servings 4 people


  • 200 g Thin noodles
  • 1/4 cup Oil
  • 2 tsp Chilli oil
  • 25 g Ginger minced
  • 3 nos Red chillies small & pounded
  • 1/2 cup Cashew nuts unsalted & roasted
  • 1 no Red capsicum sliced diagonally
  • 225g can Whole baby corn drained
  • 100 g Bean sprouts
  • 1 tbsp Soya sauce
  • 2 tbsp Thai Sweet chili sauce
  • 2 tbsp Spring onions chopped


  • For preparing Chili Noodle & Cashew, first cook noodles in a large pan of simmering water until just tender and leave it to drain.
  • Heat oil in a pan or wok. Add ginger, pounded red chillies and cook over medium heat for 1 minute.
  • Add cashews and toss for 1 minute or until golden.
  • Add the vegetables: red capsicum, whole baby corn and bean sprouts into the pan and cook over medium heat for 3 minutes or until vegetables are tender.
  • Stir in cooked noodles and sauces: Soya sauce and Thai sweet chili sauce. Toss until noodles are heated through and all ingredients are combined. :-Serve immediately sprinkled with chopped spring onions.
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