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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cashew Chicken Stir-Fried Noodles Recipe

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This recipe for Cashew Chicken Stir-Fried Noodles is from Stirring up Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup stir-fry sauce
2 packages (3 oz. each) chicken-flavor ramen noodles
1 Tbsp. chopped ginger
2 Tbsp. canola oil
1 1/4 pounds boneless, skinless chicken breasts, cut into bite-size pieces
1 can (8 oz.) sliced water chestnuts
1 cup chopped celery
1 cup frozen seasoning blend vegetables, Pictsweet
1 cup cashews

Directions:
Directions:
For sauce, in a small bowl, stir together stir-fry sauce, seasoning packets from ramen noodles, and ginger. Set aside. In a medium saucepan, cook ramen noodles following package directions. Drain.
In a large skillet, heat oil over high heat. Add chicken, stir-fry for 4 to 5 minutes. Add water chestnuts, celery, and vegetable blend; stir-fry for 2 minutes more. Add cooked, drained ramen noodles; stir-fry for 3 minutes or until noodles, chicken, and vegetables are combined and heated through. Pour in sauce, add cashews. Stir-fry for 2-3 minutes or until sauce is mostly absorbed.

 

 

 

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