Singapore Mai Fun
Ready In: 25 mins
Serves: 6
Ingredients
- 1 (6 ounce) package skinny rice noodles (py mai fun)
- 1⁄2 cup reduced-sodium fat-free chicken broth
- 3 tablespoons low sodium soy sauce
- 1 teaspoon sugar
- 1⁄2 teaspoon salt
- cooking spray
- 1 tablespoon peanut oil, divided
- 1 large egg, beaten lightly
- 1⁄2 cup red bell pepper, cut in strips
- 1 tablespoon grated peeled fresh ginger
- 1⁄4 teaspoon crushed red pepper flakes
- 3 -5 garlic cloves, minced
- 8 ounces boneless skinless chicken breasts, thinly sliced (I used 8 more oz of shrimp, you could also use cubed tofu)
- 1 tablespoon curry powder
- 8 ounces medium shrimp, peeled and deveined
- 1 cup sliced green onion (1-inch slices)
- 1⁄2 lb snow peas, sliced thinly
- 1⁄2 lb mung bean sprouts
Directions
- Cook rice noodles according to package directions, leaving out any fat or salt that may be called for.
- Combine broth, soy sauce, sugar and salt, and stir together till sugar dissolves.
- Heat large nonstick skillet over med-high heat; coat pan with cooking spray.
- Add 1 tsp oil.
- Add egg; stir-fry 30 seconds or until soft-scrambled, stirring constantly.
- Remove from pan, and set aside.
- Wipe down pan with cloth or paper towel.
- Heat remaining oil (about 2 tsp) in pan over med-high heat.
- Add bell pepper, ginger, red pepper, and garlic; stir-fry 15 seconds.
- Add snow peas, bean sprouts, curry, and shrimp; stir fry two or three minutes, until shrimp is nearly done.
- Stir in egg, noodles and broth mixture; cook 1 minute or until thoroughly heated.
- Sprinkle with green onions.
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