Just like my Mongolian Beef stirfry, this Shrimp Cashew Noodle Stirfry is one of those dishes I love to whip up when I have only 15 minutes to get supper on the table.
Cashew Shrimp Stir-fry Recipe
This Shrimp Cashew Noodle Stirfry is a flavourful and healthy 15-minute meal loaded with protein and vegetables that lets you feel like a gourmet rockstar mom when you serve it up. For the best flavor, you want to marinade the shrimp the morning or night before you plan to make this recipe – but if you don’t have time, it’s still delicious.
This dish is healthier and better tasting than take-out – and it’s ready faster, too! I love the contrast between the plump, chewy noodles and crisp vegetables and then there is all. that. protein! Shrimp and cashews are two of my favorite things so I don’t skimp on them in this recipe!
I grew up in China and tend to go for flavourful comfort food when making my own Asian-inspired dishes, however my daughter – while she likes flavour – doesn’t always want the same level of heat. I tend to make it flavourful but not spicy, and then add a good dollop of red chile paste to my serving. (It’s harder to cover up heat than to add it!)
(Also, if your kids aren’t a huge fan of heat, make sure that they don’t get any of the ginger pieces in their serving – they can pack a punch!)
The most important thing with a dish like this is to remember to taste as you go and adjust it it your personal preferences. Use this recipe as a guide but feel free to make it your own and not be afraid of a little experimentation.
And if you do experiment and change things up with this recipe – please let me know! I’d love to know how you make it your own.
Ingredients for Shrimp Cashew Stir-fry
- 1lb shrimp
- 1 cup cashews
- Thumb-sized piece of ginger
- 1 cup snow peas
- 1 large carrot, shredded
- 2 packages udon noodles (approximately 1 cup uncooked)
- 2 Tablespoons tamari or soy sauce
- 1 Tablespoon oyster sauce
- 5 Tablespoons water
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- Salt & Pepper, to taste
- Olive oil, as needed
- Red chile paste or sriracha, for serving
Tip: add the heat with red chile paste, red chile flakes or sriracha after cooking to make this dish palatable for everyone at your table.
Kitchen Tools You May Find Helpful
- Wok or frying pan
- Kettle or pot (for boiling water)
- Sharp kitchen knife
- Measuring cups and spoons
How to Make Cashew Shrimp Stir0fry
In a small bowl, mix together the soy sauce, oyster sauce, water, sesame oil and sugar.
Slice the ginger thinly and add it to your sauce mixture.
Rinse your shrimp and add it to the marinade. Cover and place in the fridge for at least 4 hours, or overnight.
When ready to cook, place 1 Tablespoon of olive oil in a frying pan over medium heat.
Remove the shrimp from the marinade and cook until done.
Meanwhile, grate your carrots and place all vegetables in the marinade.
Remove shrimp from frying pan and set aside. Add more oil as needed to sautee your vegetables. Add vegetables and marinade to frying pan.
Cook the udon noodles according to package directions – ours just needed a soak in boiling hot water.
When the vegetables are almost done cooking, add the shrimp back to the frying pan along with the cashews.
Taste and season with salt, pepper or additional sauces.
Grab your free printable for our cashew shrimp stir-fry recipe:
This Shrimp Cashew Noodle Stirfry is easier, faster and more delicious than take-out. Let me know if you give it a try!