Chicken and Cashew Noodles

Ingredients
375ml 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

Method
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. Stir through cashews & serve.