Chicken & cashew Singapore NoodlesChicken & cashew Singapore Noodles Chicken & cashew Singapore Noodles

Chicken & Cashew Singapore Noodles

  • 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.