Chicken & Cashew Singapore Noodles Recipe
- Serves 4
- Preparation Time 15MINS
- Cook Time 25MINS
250ml pack Campbells Real Stock Chicken
125g rice vermicelli noodles
2 tbsp oil
500g chicken breast fillet, thinly sliced
1 onion, thinly sliced
2 carrots, cut into thin sticks
200g snow peas, trimmed & halved
tsp mild curry powder
2 tbsp soy sauce
4 green onions, sliced
1/4 cup unsalted, roasted cashews
STEP 1 Place stock in a saucepan & bring to the boil. Remove from heat. Add noodles, toss until slightly softened. Cover & let soak for 5 mins, stirring occasionally, until softened.
STEP 2 Heat 1 tbsp oil in a wok, or large frying pan, over high heat. Cook chicken, in batches, for 5 mins or until golden. Remove & set aside.
STEP 3 Heat remaining oil in wok. Add onion, cook, stirring, for 2 mins.
STEP 4 Add carrots, snow peas & curry powder. Cook, stirring, for 2 mins.
STEP 5 Return chicken to pan. Add soy sauce, green onions, soaked noodles & any remaining stock, toss to combine. Cook, stirring, for 2 mins until noodles are coated & stock is absorbed.
STEP 6 Stir through cashews & serve.