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spicy cashew sauce noodles asian recipe
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Spicy Cashew Sauce Noodles With Shrimp And Peas

This spicy cashew sauce noodles recipe is super quick and very delicious. Make it as spicy as you want with your favorite chili paste.
Course Dinner, Lunch, Main Course, Main Dish
Cuisine Asian, Asian Inspired
Keyword Asian Food, Cashew, Gochujang, Spicy
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
Calories 517kcal
Cost $5


  • Bowl
  • Pan


  • 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!


If you want to reheat this dish the next day, add a bit of water and mix everything up again, then pop in the microwave.


Calories: 517kcal | Carbohydrates: 76g | Protein: 22g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 63mg | Sodium: 952mg | Potassium: 399mg | Fiber: 5g | Sugar: 5g | Vitamin A: 277IU | Vitamin C: 16mg | Calcium: 76mg | Iron: 3mg