Cashew Chicken Ramen Noodle Bowl Recipes

HEALTHY CHICKEN RAMEN BOWL {CLEAN EATING}

Steps:

• Add whole eggs (shell on) to a medium size saucepan and cover with enough water to cover eggs by 1 inch. Bring to a boil, remove from heat . Cover saucepan and let sit for 7 minutes. Remove eggs with tongs or a slotted spoon and submerge in a bowl of ice water. Set aside. This process will yield soft set eggs which are typically used in ramen bowls, if you prefer you can hard boil eggs instead.
• Meanwhile, in a separate soup pot (or medium saucepan ) add chicken broth and soy sauce and bring to a boil. Add the chicken breasts and continue cooking until thoroughly cooked ( about 8-10 min.) . Remove chicken breasts from broth, let cool to touch, and shred with two forks. Return shredded chicken to broth.
• Add ramen noodles to pot with broth and shredded chicken. Cook noodles according to time indicated on package (approx. 3-5 min.) Add additional chicken broth or water as necessary. Add salt/pepper to taste.
• Peel and halve eggs, set aside.
• Remove soup from heat . Add cabbage and carrots. Serve immediately. Garnish with one egg half and chopped green onions. Drizzle chili oil according to taste.

CASHEW CHICKEN WITH NOODLES

Steps:

• Cook rice noodles according to package directions., Meanwhile, in a small bowl, combine the soy sauce, cornstarch and garlic. Add chicken. In a large cast-iron or other heavy skillet, saute chicken mixture in peanut and sesame oils until no longer pink. Add onions; cook 1 minute longer., Drain noodles; stir into skillet. Add cashews and chili sauce and heat through. If desired, top with toasted sesame seeds.

CASHEW CHICKEN RAMEN NOODLE BOWL

Steps:

• Place the oil in a Wok or large skillet. Add the chicken and season with a little salt and cook until almost done. Remove with a slotted spoon and set aside.
• Add the garlic to the pan and saute 30 seconds. Add the ramen noodles and sprinkle the seasoning packets over top. Add the water. Add the white parts of the green onions, and red bell pepper. Bring to a boil and reduce to a simmer. Simmer until most of the liquid is absorbed.
• Meanwhile mix the hoisin, soy sauce, rice vinegar, brown sugar, sesame oil, and garlic chili sauce together. Stir into the ramen noodles. Add the chicken back to the pan. then Add the pickled mustard green and green parts of the green onions. Stir in the Cashews. Cook until warmed through. Serve immediately

CASHEW CHICKEN NOODLE SALAD

Steps:

• Toast cashews in oven until nicely browned, then allow to cool.
• Rinse cole slaw mix under cold water, drain well and place into a large bowl.
• Add broccoli pieces, green pepper, and onion to slaw mix and stir.
• Cut chicken breasts into small pieces and add to slaw mix.
• Break ramen noodles into pieces and cook according to package directions, except DO NOT use the seasoning packets, set aside for later use.
• Drain cooked noodles in a colander and rinse under cold water until the heat is removed.
• Add noodles and cashews to slaw mix and stir well.
• In a leak-proof container combine olive oil, vinegar, sugar, soy sauce, and ONE packet of the noodle seasoning.
• Shake until well blended then pour over slaw/noodle mix.
• Stir well and refrigerate for two hours to chill. Stir again before serving.