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Ingredients

1 ½ cups chicken stock 1 (5 ounce) package rice vermicelli noodles 2 tablespoons sesame oil, divided 1 pound skinless, boneless chicken breasts, thinly sliced 1 onion, thinly sliced 1 (8 ounce) package snow peas, trimmed and halved 2 carrots, julienned 3 tablespoons mild curry powder 4 green onions, sliced 2 tablespoons soy sauce ¼ cup unsalted, dry roasted cashews

Nutrition Info

468.3 calories carbohydrate: 46.9 g cholesterol: 69.4 mg fat: 16.3 g fiber: 7 g protein: 35.6 g saturatedFat: 3.1 g servingSize: - sodium: 859 mg sugar: 8.8 g transFat: : - unsaturatedFat: : -

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.
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.
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.

4 servings

Delicious Singapore rice noodles that are so easy to make and taste better than shop-bought. Add in shrimp and egg, if you like.