About the Recipe
This Spicy Cashew Noodle Stir-Fry brings the flavors of a takeout favorite into a lighter, weeknight‑friendly dish made entirely in the Instant Pot. Whole‑grain noodles, a creamy cashew‑lime sauce, and crisp, colorful vegetables come together in under 40 minutes for a satisfying meal that feels both comforting and fresh.
Ingredients
8 ounces whole‑wheat spaghetti or brown rice spaghetti
4 cups water
1/3 cup natural cashew butter
3 tablespoons low‑sodium tamari or soy sauce
1 tablespoon rice vinegar
2 tablespoons pure maple syrup or honey
2 tablespoons fresh lime juice
1–2 tablespoons Sriracha or other chili sauce, to taste
1 teaspoon freshly grated ginger
2 cloves garlic, minced
1 small red onion, thinly sliced
2 cups thinly sliced green cabbage
1 red bell pepper, seeded and sliced
1 cup snap peas or snow peas
1 cup shredded carrots
3 green onions, sliced (white and green parts)
1/4 cup chopped fresh cilantro, for serving
1/4 cup chopped roasted cashews, for serving
Lime wedges, for serving
Preparation
Cook the noodles
Break the spaghetti in half and arrange in a crisscross pattern in the Instant Pot.
Pour in the water, making sure the noodles are just submerged.
Secure the lid and set the steam release valve to Sealing.
Select Manual/Pressure Cook and cook on high pressure for 2 minutes.
Mix the cashew sauce
While the noodles cook, whisk together cashew butter, tamari, rice vinegar, maple syrup, lime juice, Sriracha, ginger, and garlic in a bowl until smooth.
If it seems very thick, thin with 1–2 tablespoons warm water.
Release and drain
Let the pressure release naturally for 10 minutes, then turn the valve to Venting to release any remaining pressure.
When the floating valve drops, press Cancel and carefully remove the lid.
Drain the noodles in a colander and rinse briefly with cold water to remove excess starch; set aside.
Sauté the vegetables and combine
Press Sauté on the Instant Pot.
Add a splash of oil or a bit of water, then stir in onion, cabbage, bell pepper, snap peas, and carrots.
Cook, stirring often, until crisp‑tender, about 4–5 minutes.
Pour in the cashew sauce and stir until it begins to bubble and thicken slightly, 1–2 minutes.
Add the drained noodles and green onions, tossing well until everything is hot and coated in sauce.
If the noodles clump, add a tablespoon or two of water to loosen.
Serve
Serve hot, topped with cilantro and chopped cashews or peanuts, with lime wedges on the side.
Leftovers keep in an airtight container in the fridge for up to 4 days and can be eaten cold or gently reheated.
Optional tweaks
Use almond butter instead of cashew butter for a nuttier flavor.
Add tofu cubes during the sauté step for extra protein.
For milder heat, cut the Sriracha in half and add more lime instead.