Recipe: Chicken & Cashew Singapore Noodles

Serves 4

Ingredients:

• 375ml chicken stock
• 125gms rice vermicelli noodles
• 2 Tbs oil
• 500gms chicken breast, thinly sliced1 onion, thinly sliced
• 2 carrots, cut into stick
• 200gms snow peas, trimmed & halved
• 3 tsp mild curry powder
• 2 Tbs soy sauce
• 4 spring onions, sliced
• 1/4 C roasted cashews

Method:

1. Place stock in saucepan and bring to the boil
2. Remove from heat, add noodles, toss till soft
3. Cover & let soak for 5 minutes, stirring occasionally
4. Heat 1 Tbs oil in wok or large frypan, cook chicken in batches. Remove & set aside.
5. Heat remaining oil, add onion then carrots, snowpeas & curry powder.
6. Return chicken to wok / pan, add soy sauce, spring onions, soaked noodles.
7. Stir through cashews

SERVE and enjoy!