Get ready to embark on a culinary adventure that will transport your taste buds straight to the vibrant streets of Singapore! This Chicken Cashew Singapore Noodles recipe is not just a meal, it's a flavor explosion that combines tender chicken, crunchy cashews, and perfectly seasoned rice vermicelli in a dish so delicious, you'll want to make it again and again. Whether you're a seasoned home cook or a curious food enthusiast, this recipe promises to elevate your cooking game and impress everyone at your dining table.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 8 oz rice vermicelli noodles
- 1 cup chicken breast, sliced
- 1 cup cashews
- 1 bell pepper, sliced
- 2 green onions, chopped
- 3 tablespoons soy sauce
- 1 tablespoon curry powder
- 2 tablespoons vegetable oil
Instructions
- Begin by preparing the rice vermicelli noodles. Place them in a large bowl and cover with hot water. Let them soak for about 10-12 minutes or until they are tender. Once cooked, drain and set aside.
- While the noodles are soaking, prepare the chicken breast. Slice the chicken into thin strips and season lightly with salt and pepper.
- In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Once the oil is hot, add the sliced chicken breast. Stir-fry for about 5-7 minutes, or until the chicken is cooked through and no longer pink. Remove the chicken from the skillet and set aside.
- In the same skillet, add another tablespoon of vegetable oil if needed. Add the sliced bell pepper and stir-fry for about 2-3 minutes until they are slightly tender but still crisp.
- Add the cooked chicken back into the skillet with the bell peppers. Sprinkle the curry powder over the mixture and stir well to combine, cooking for an additional 1-2 minutes to allow the flavors to meld.
- Add the drained rice vermicelli noodles to the skillet. Pour in the soy sauce and toss everything together gently, ensuring the noodles are well coated with the sauce and mixed with the chicken and vegetables. Stir-fry for another 2-3 minutes until everything is heated through.
- Finally, add the chopped green onions and cashews to the skillet. Toss again to combine, cooking for an additional minute to warm the green onions and slightly toast the cashews.
- Remove from heat and serve the Chicken Cashew Singapore Noodles hot. Enjoy your delicious Asian-inspired dish!
Tips
- Noodle Preparation: Soak rice vermicelli in hot water precisely, not too long or short. They should be tender but not mushy.
- High Heat is Key: Use a wok or large skillet on medium-high heat to achieve that authentic stir-fry sear and prevent ingredients from becoming soggy.
- Mise en Place Matters: Prep all ingredients before cooking, as stir-frying happens quickly.
- Don't Overcrowd the Pan: Cook in batches if necessary to ensure each ingredient gets proper caramelization.
- Fresh Ingredients: Use fresh, crisp vegetables and high-quality curry powder for the most vibrant flavor profile.
- Cashew Crunch: Add cashews at the very end to maintain their crispy texture.
- Customize to Taste: Feel free to adjust curry powder and soy sauce levels to suit your personal preference.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 25g
Fat: 28g
Saturated Fat: 5g
Cholesterol: 55mg
