Singapore Rice Noodles with Chicken and Cashews recipe
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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
Nutrition Info
- 468.3 caloriescarbohydrate: 46.9 gcholesterol: 69.4 mgfat: 16.3 gfiber: 7 gprotein: 35.6 gsaturatedFat: 3.1 gservingSize: -sodium: 859 mgsugar: 8.8 gtransFat: : -unsaturatedFat: : -
Directions Singapore Rice Noodles with Chicken and Cashews
Directions
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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.