Happy Chinese New Year!
Did you know it was this super sneaky holiday? I’m very thankful that my cousin (and bestie, and co-MOH) reminded me of it because I have the PERFECT recipe to share with you that you are going to want to make as soon as you get through reading this post – today we’re talking Cashew Shrimp!
I’m not a HUGE expert in Chinese cooking (unless you count Spicy Poke Bowls, because I’ve got those on lockdown) but I definitely enjoy eating it. And this Cashew Shrimp recipe is my go-to when I’m craving something with an Asian flair. Plus, it’s super easy. You’re only a few ingredients away from an incredibly delicious weeknight dinner that will be on the table in no time. You ready?
The key to this recipe is some big, fresh, juicy shrimp. You can certainly use frozen shrimp, but let me tell you, fresh is so much better. It’s worth the trip to your local seafood counter. Aside from the shrimp, you need a couple of other key ingredients, all of which are easily found on trusty old Amazon. Order some of these, some of this and some of this and the only other ingredient you will need is some fresh zucchini and green onion. We might also throw in some of Sambal Oelek if you want to spice up your life (because it’s totally my jam.)
Have I convinced you yet that Cashew Shrimp is the easiest Chinese food recipe of all time? I personally have been working all weekend (keep your eyes out for a special surprise coming very soon!) so I am going to keep it short today and leave you with this Cashew Shrimp. Trust that I’m taking care of all of your Chinese New Year needs. Because we’re always looking for a reason to celebrate, right?
- 6 ounces Nanka Seimen Chow Mein Udon Noodles
- 1 tablespoon plus 1 ½ teaspoons coconut oil separated
- 2 garlic cloves minced
- 1 pound medium shrimp peeled, tail on
- Salt & pepper
- 1 large zucchini cut into half-circle slices
- 1/3 cup oyster sauce
- 2 teaspoons hoisin
- 1 tablespoon Sambal Oelek optional
- 1 ½ teaspoons sesame oil
- 2 green onions chopped
- ¾ cup cashews toasted
- Bring a large saucepan of water to a boil. Once water is boiling, add noodles. Cook for about 6 minutes, or until noodles are al dente. Drain noodles and toss with 1 ½ teaspoons coconut oil to prevent them from all sticking together. Set aside.
- Season shrimp with salt and pepper. Set aside.
- In a large sauté pan, heat remaining 1 tablespoon of coconut oil over medium-high heat. Add garlic and sauté for a minute or so, then add shrimp. Once shrimp have taken on their pinkish hue, add zucchini and sauté for about 5 minutes.
- Add oyster sauce, hoisin, Sambal Oelek (if using) and sesame oil. Toss until all ingredients are combined and incorporated, then add green onions and cashews, making sure everything gets thoroughly combined.
- Turn heat to low and add cooked noodles, toss to coat. Serve immediately.
Wine Pairing Note: Because we have such savory umami flavor (and a little bit of spice) going on with this dish, it would pair fabulously with a slightly off-dry white wine that still has plenty of acidity. A Gewurtztraminer or Riesling would be a great bet! (Just make sure they’re not too sweet.)
Gung hay fat choy!