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Chicken & cashew singapore noodles

Serves: 4 people
Prep time:



  • 250ml pack 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 & halved
  • 3 tsp mild curry powder
  • 2 tbsp soy sauce
  • 4 green onions, sliced
  • 1/4 cup unsalted, roasted cashews


  1. Place stock in a saucepan & bring to the boil. Remove from heat. Add noodles, toss until slightly softened. Cover & let soak for 5 mins, 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 mins or until golden. Remove & set aside.
  3. Heat remaining oil in wok. Add onion, cook, stirring, for 2 mins.
  4. Add carrots, snow peas & curry powder. Cook, stirring, for 2 mins.
  5. Return chicken to pan. Add soy sauce, green onions, soaked noodles & any remaining stock, toss to combine. Cook, stirring, for 2 mins until noodles are coated & stock is absorbed. 
  6. Stir through cashews & serve.