SINGAPORE RICE NOODLES WITH CHICKEN AND CASHEWS

Singapore Rice Noodles with Chicken and Cashews image

Delicious Singapore rice noodles that are so easy to make and taste better than shop-bought. Add in shrimp and egg, if you like.

Provided by Jennifer

Time 40m

Yield 4

Number Of Ingredients 11

Ingredients

1 ½ cups chicken stock
1 (5 ounce) package rice vermicelli noodles
2 tablespoons sesame oil, divided
1 pound skinless, boneless chicken breasts, thinly sliced
1 onion, thinly sliced
1 (8 ounce) package snow peas, trimmed and halved
2 carrots, julienned
3 tablespoons mild curry powder
4 green onions, sliced
2 tablespoons soy sauce
¼ cup unsalted, dry roasted cashews

Steps:

Place chicken stock in a saucepan over medium-high heat and bring to a boil, about 5 minutes. Remove from heat, add vermicelli noodles, and toss until noodles have softened slightly. Cover and let soak for 5 minutes, stirring occasionally.
Meanwhile, heat 1 tablespoon sesame oil in a wok over high heat. Add chicken in batches, and cook until golden on the outside and no longer pink on the inside, 3 to 5 minutes per batch. Transfer chicken to a plate.
Heat remaining 1 tablespoon sesame oil in the wok. Add onion; cook and stir until soft, about 2 minutes. Add snow peas, carrots, and curry powder; cook and stir for 2 minutes. Add green onions, soy sauce, cooked chicken, cooked noodles, and any remaining chicken stock. Toss to combine and cook until heated through, 2 to 3 minutes. Stir in cashews and serve.

Nutrition Facts : Calories 468.3 calories, Carbohydrate 46.9 g, Cholesterol 69.4 mg, Fat 16.3 g, Fiber 7 g, Protein 35.6 g, SaturatedFat 3.1 g, Sodium 859 mg, Sugar 8.8 g