Chicken & Cashew Singapore Noodles
by Forresthill
Noodle dish
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INGREDIENTS
- 2 Tbsp Oil
- 375 grams Chicken Stock
- 125 grams Rice vermicelli
- 500 grams boneless chicken breasts ; Thinly sliced
- 1 Onion ; Thinly sliced
- 2 Carrots ; Cut into thin sticks
- 4 Spring onions ; Sliced
- 200 grams Snow peas ; Trimed & halved
- 3 teaspoons Curry powder
- 2 tablespoons Soy sauce
- 1/4 cup Unsalted ,roasted cashew nuts
INSTRUCTIONS
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.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (348g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 283 | ||
| Calories from Fat: 89 (31%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 9.9g | 13 % | |
| Saturated Fat 1.2g | 6 % | |
| Monounsaturated Fat 6g | ||
| Polyunsanturated Fat 1.8g | ||
| Cholesterol 75.3mg | 23 % | |
| Sodium 365.8mg | 13 % | |
| Potassium 696.7mg | 18 % | |
| Total Carbohydrate 13.6g | 4 % | |
| Dietary Fiber 3.2g | 13 % | |
| Sugars, other 10.4g | ||
| Protein 33.7g | 48 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 283
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