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