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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (348g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 89 (31%)|
|Amt Per Serving||% DV|
|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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Calories per serving: 283
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