Name: Singapore Rice Noodles with Chicken and Cashews
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Chicken stock - 1 ½ cups; Rice vermicelli noodles - 1 (5 ounce) package; Sesame oil, divided - 2 tablespoons; Skinless, boneless chicken breasts, thinly sliced - 1 pound; Onion, thinly sliced - 1; Snow peas, trimmed and halved - 1 (8 ounce) package; Carrots, julienned - 2; Mild curry powder - 3 tablespoons; Green onions, sliced - 4; Soy sauce - 2 tablespoons; Unsalted, dry roasted cashews - ¼ cup

Ingredients for - Singapore Rice Noodles with Chicken and Cashews

1. Chicken stock 1 ½ cups

2. Rice vermicelli noodles 1 (5 ounce) package

3. Sesame oil, divided 2 tablespoons

4. Skinless, boneless chicken breasts, thinly sliced 1 pound

5. Onion, thinly sliced 1

6. Snow peas, trimmed and halved 1 (8 ounce) package

7. Carrots, julienned 2

8. Mild curry powder 3 tablespoons

9. Green onions, sliced 4

10. Soy sauce 2 tablespoons

11. Unsalted, dry roasted cashews ¼ cup

How to cook deliciously - Singapore Rice Noodles with Chicken and Cashews

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.