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Singapore Rice Noodles With Chicken And Cashews

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Recipe Summary Singapore Rice Noodles With Chicken And Cashews

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

Ingredients | Egg Stop Menu Singapore Halal

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

Directions

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.

Info | Egg Stop Menu Singapore Halal

prep: 15 mins cook: 25 mins total: 40 mins Servings: 4 Yield: 4 servings

TAG : Singapore Rice Noodles With Chicken And Cashews

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