Singapore Rice Noodles with Chicken and Cashews

Instead of ordering takeout, fire up your wok and make this Singapore-style curry stir-fry dish, with rice noodles, chicken, snow peas, and cashews.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 468 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.