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Cashew Chicken Noodle Soup

This cashew chicken noodle soup combines two types of comfort foods: Asian cuisine and soup. And surprisingly, they work so well together that you’ll be asking yourself, “Why didn’t I think of that?”
Course Soup
Cuisine Japanese

Ingredients

  • 1 chicken breast cut into bite-size
  • 1 ¼

    tsp sea salt
  • tsp ground black pepper
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • 4 tbsp teriyaki sauce
  • 3 tbsp olive oil extra virgin
  • 1 stalk broccoli florets only
  • 1 red bell pepper cubed
  • ½ sweet onion sliced
  • ½ cup cashews
  • 1 pkg Fortune(r) Udon Chicken Noodles

Instructions

  • Preheat oven to Bake 400 degrees. Line sheet pan with parchment paper.
  • Toss chicken in small bowl with ¼ teaspoon salt, pepper, garlic powder, onion powder, and two tablespoons teriyaki sauce. Place the chicken on parchment paper and drizzle with 1 tablespoon of olive oil and cook for fifteen minutes. Turn chicken over and cook an additional ten minutes.
  • While chicken is baking, mix broccoli, red bell pepper, onions, and cashews with two tablespoons of olive oil and two tablespoons of 2 tablespoons teriyaki sauce.
  • Add cashews and vegetables to sheet pan and cook an additional twenty-five minutes or until chicken measures 165 degrees.
  • While cashew chicken is baking, bring 1 – 1/3rdcup of water to a boil. Add Fortune® Udon Chicken Flavor Noodle and soup base (included in package). Summer for 2-3 minutes stirring occasionally. Add chicken broth and one teaspoon of salt.
  • Remove cashew chicken from oven and add to noodle soup. Stir and serve.