Skip to main content New<> this month
Get the Allrecipes magazine

Singapore Rice Noodles with Chicken and Cashews

Rated as 0 out of 5 Stars
0 made it  |  0 reviews   |  0 photos

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


40 m servings 468
Original recipe yields 4 servings


{{model.addEditText}} Print
  1. 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. 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. 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.

Nutrition Facts

Per Serving: 468 calories; 16.3 46.9 35.6 69 859 Full nutrition

Explore more


Read all reviews 0