Ingredients

1 block of Forbidden Rice Ramen

1/4 medium red onion, diced
2 cloves garlic, minced
1 tbsp sesame oil
1 chicken breast, thinly sliced
3 tbsp soy sauce or tamari
1 tsp rice vinegar
1 tsp honey
1 tbsp cashew butter
1/4 cup water
1/2 tsp cayenne pepper
1/4 tsp coriander seed powder
1/4 cup edamame (fresh or frozen)

roasted sesame seeds for topping

Method

1. Cook rice ramen according to package directions. I prefer to cook the noodles in salted water. Be sure to rinse the noodles in cold water (as the instructions state) to stop the cooking process and keep the noodles from becoming mushy when they are added to the cashew chicken.
2. In a medium pan, heat sesame oil over medium-high heat.
3. Add onion to the pan and cook until just starting to brown.
4. Add garlic and chicken to the pan and sauté until outside of chicken is cooked.
5. Add remaining ingredients (except for sesame seeds for topping) to the pan, and cook until sauce is thickened and the edamame and chicken are cooked through.
6. Turn off the heat and add rice ramen to the pan. Mix through to coat the rice ramen with the cashew sauce.
7. Plate up the Cashew Chicken with Forbidden Rice Ramen, and top with the sesame seeds.

Notes:

1. You can substitute Forbidden Rice Ramen for other rice ramens, or other noodles that you prefer. Cook according to package directions.
2. If you get the ramen soup package rather than the multipack that only has the noodles blocks, you can add the soup flavour package to the cashew chicken sauce to add more flavour!
3. It is easiest to slice chicken very thin if it is slightly frozen. When cooking from this cold, slightly frozen temperature, the chicken is also less likely to dry out – just make sure that the chicken is fully cooked before eating.
4. To make sauce less spicy, omit the cayenne pepper. To make the sauce more spicy, add more cayenne or your preferred amount of sriracha.
5. If the sauce becomes too thick before the chicken and edamame are cooked, add more water to the pan and continue to cook. You can also add more water to the pan if you prefer a thinner sauce.
6. To make preparation easier, you can add all of the sauce ingredients (soy sauce/tamari, rice vinegar, honey, cashew butter, water, cayenne, and coriander seed powder) to a bowl while the ramen is cooking so that they are ready to pour over the chicken, onions, and edamame all at once.