20 Minute Cashew Shrimp with Sticky Garlic Soy Sauce
Cashew shrimp with sticky garlic soy sauce. They’re hearty, easy to make and incredibly delicious. Can you see the sticky goodness shining right through?
Ingredients
- 9 ounces udon noodles or rice noodles
- 11 ounces shrimp peeled and deveined
- 2 ounces cashews
- 1 shallot finely chopped
- 4 cloves garlic finely chopped
- 2 tbsp rice oil or vegetable oil
- ½ tsp chili powder
- 1 tsp freshly grated ginger or ½ tsp ginger powder
- 2 tbsp corn starch
- 3 tbsp low sodium soy sauce more to taste
- 1 tbsp oyster sauce
- 1 tbsp honey
- ⅔ cup water
- 1 tbsp lemon juice
- black pepper
- 20 fresh basil leaves
Instructions
- Boil rice noodles according to package directions.
- Heat the oil in a large skillet over medium-high heat. When the oil shimmers, add the shrimps and fry until pink, stirring often, about 1 minute per side. Add garlic, shallot, ginger, chili and cashews. Cook for 1 minute.
- Stir in the corn starch. Then add the soy sauce, oyster sauce, honey and water, stir to combine. Bring the mixture to a simmer, cook 5 minutes, scraping up browned bits with a wooden spoon and stirring occasionally, until warmed throughout and sticky.
- Remove from heat and stir in the lemon juice and basil leaves. Taste and season with black pepper and soy sauce if needed. Add extra water if you want the sauce thinner.
- Serve immediately with noodles. Enjoy!
Nutrition
Calories: 675kcalCarbohydrates: 109gProtein: 54gFat: 5gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gTrans Fat: 0.01gCholesterol: 251mgSodium: 2842mgPotassium: 602mgFiber: 8gSugar: 22gVitamin A: 361IUVitamin C: 7mgCalcium: 138mgIron: 2mg
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