One of my go to lazy meals when I crave Asian food is to whip up a quick peanut sauce to dress some noodles with. I’ve already posted my spicy peanut sauce noodles but if you want to try something a bit more unique then this spicy cashew sauce noodles with shrimp and peas might be right up your alley.
Like peanut sauce, cashew sauce uses the aforementioned named nut butter. Cashew butter isn’t as popular as it’s peanut cousin, but it should be easily available at most quality grocery stores.
How To Make Cashew Sauce For Noodles
As this is an Asian inspired recipe, it only makes sense that the ingredients are used in Asian cooking. This sauce is pretty easy and you can adjust to taste!
In a bowl add three heaping tablespoons of cashew butter (about 100 grams), and two tablespoons each of dark soy sauce, oyster sauce, and rice wine vinegar. I also add in two teaspoons of sesame oil and then fish sauce to taste. This sauce will taste quite salty, but it needs to be enough for all the noodles.
Lastly I add in Gochujang Korean chili paste to taste. I like mine quite spicy so I use about a tablespoon, but add a teaspoon at a time so you don’t overpower your tastebuds!
Making Spicy Cashew Sauce Noodles
In a skillet add a bit of neutral oil on medium heat and three cloves of thinly sliced garlic. Once the garlic begins to brown add in the shrimp.
The size of the shrimp doesn’t matter, so you can use different ones than I did. I opted for small prawns because I just happened to have half a bag of frozen ones I wanted to use up. Just add them to the pan and saute until cooked, about two minutes. Add in frozen peas and toss until defrosted (they will continue to soften with the residual heat).
Boil your noodles (300 grams) and then drain from the water. Pour over your spicy cashew sauce and use tongs to really mix everything together. Add your shrimp and peas and toss everything together.
To finish off this spicy cashew sauce noodles recipe I chop up a few very spicy pickled peppers. This is one of my go to ingredients to really add a kick to dishes. Of course, if you are keeping the spice level down you can ignore this ingredient.
This recipe is family style so it should serve four people. However if you’re super hungry it might only serve two. Just put everything on a large serving plate and let people grab what they want! Enjoy!
Spicy Cashew Sauce Noodles With Shrimp And Peas
- 350 grams Noodles your favorite long noodles will work just fine here
- 100 grams Shrimp or more if you're feeling it
- 1 cup Peas frozen or fresh
- 3 cloves Garlic thinly sliced
- Pickled Chili chopped, to taste
- 1 tbsp Neutral Oil
Spicy Cashew Sauce
- 3 tbsp Cashew Butter
- 2 tbsp Dark Soy Sauce
- 2 tbsp Oyster Sauce
- 2 tbsp Rice Wine Vinegar
- 2 tsp Sesame Oil
- Fish Sauce to taste
- Chili Paste to taste (I used a tbsp of Gochujang, but you can use your favorite)
- In a pot begin boiling water for your noodles. Follow package instructions and then drain when cooked.
- While the noodles are boiling you can make the sauce. In a bowl whisk together all the sauce ingredients. Set aside.
- While the noodles are boiling you can also do the shrimp. In a pan on medium heat add a bit of neutral oil and three cloves of garlic thinly sliced. When slightly brown add the shrimp and saute for a couple minutes. Finally add the peas and cook for another minute to defrost. Toss and remove from the heat.
- In a bowl add the drained noodles and sauce. Mix together. Add the shrimp and peas and mix again. Plate, serve, and enjoy!