Chicken & Cashew Singapore Noodles
Noodle dish"Needs a small can of coconut milk added at the end of cooking...wasn't very good before I stirred in that." - lavioux
Yield: 4 Servings Ready in moments
1 people trying soon
|375 gramsChicken Stock|
|125 gramsRice vermicelli|
|500 gramsboneless chicken breasts; Thinly sliced|
|1 Onion; Thinly sliced|
|2 Carrots; Cut into thin sticks|
|4 Spring onions; Sliced|
|200 gramsSnow peas; Trimed & halved|
|3 teaspoonsCurry powder|
|2 tablespoonsSoy sauce|
|1/4 cupUnsalted ,roasted cashew nuts|
Chicken & Cashew Singapore Noodles Preparation
Place stock in a saucepan & bring to boil. Remove from heat. Add noodles, toss until slightly softened. Cover & let soak for 5 mins, stirring occasionally, until softened.
Heat 1 tablespoon oil in a wok over high heat. Cook chicken in batches, for 5 mins or until golden brown. Remove & set aside. Add remaining oil to wok. Add onions, cook stirring for 2 mins. Add carrots, snow peas & curry powder. Cook stirring for 2 mins. Return chicken to pan. Add soy sauce, spring onions, soaked noodles & any remaining stock, toss to combine. Cook stirring for 2 mins until noodles are coated & stock absorbed. Stir through cashews & serve.
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Chicken & Cashew Singapore Noodles Reviews
Needs a small can of coconut milk added at the end of cooking...wasn't very good before I stirred in that.
1 years, 2 months, 2 days, 3 hours, 14 minutes ago
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