Chicken & Cashew Singapore Noodles

Serves: 4
Preparation Time: 15
Cooking Time: 25


  • 375ml Campbell’s Real Stock – Chicken
  • 125g rice vermicelli noodles
  • 2 tbsp oil
  • 500g chicken breast fillet, thinly sliced
  • 1 onion, thinly sliced
  • 2 carrots, cut into thin sticks
  • 200g snow peas, trimmed and halved
  • 3 tsp mild curry powder
  • 2 tbsp soy sauce
  • 4 green onions, sliced
  • 1/4 cup unsalted, roasted cashews


  1. Place Campbell's Real Stock in a saucepan and bring to the boil. Remove from heat. Add noodles, toss until slightly softened. Cover and let soak for 5 minutes, stirring occasionally, until softened.

  2. Heat 1 tbsp oil in a wok, or large frying pan, over high heat. Cook chicken, in batches, for 5 minutes or until golden. Remove and set aside.

  3. Heat remaining oil in wok. Add onion, cook, stirring, for 2 minutes.

  4. Add carrots, snow peas and curry powder. Cook, stirring, for 2 minutes.

  5. Return chicken to pan. Add soy sauce, green onions, soaked noodles and any remaining stock, toss to combine. Cook, stirring, for 2 minutes until noodles are coated and stock is absorbed. Stir through cashews and serve.


From the Blog:

Follow Us: