Singapore Mai Fun

Submitted by spatchcock

"From Cooking Light. Terrific recipe--tastes even better cold, the next day! The snow peas and mung sprouts were my own addition, so feel free to leave them out. Perfect to take to lunch the day after serving for dinner!"

 

• Ready In: 25mins
• Ingredients: 18
• 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

1. Cook rice noodles according to package directions, leaving out any fat or salt that may be called for.
2. Combine broth, soy sauce, sugar and salt, and stir together till sugar dissolves.
3. Heat large nonstick skillet over med-high heat; coat pan with cooking spray.
4. Add 1 tsp oil.
5. Add egg; stir-fry 30 seconds or until soft-scrambled, stirring constantly.
6. Remove from pan, and set aside.
7. Wipe down pan with cloth or paper towel.
8. Heat remaining oil (about 2 tsp) in pan over med-high heat.
9. Add bell pepper, ginger, red pepper, and garlic; stir-fry 15 seconds.
10. Add snow peas, bean sprouts, curry, and shrimp; stir fry two or three minutes, until shrimp is nearly done.
11. Stir in egg, noodles and broth mixture; cook 1 minute or until thoroughly heated.
12. Sprinkle with green onions.

Reviews

[kjemmo]

This was so easy to make, i added more veggies.. the kids loved it

 

[lilquiz]

The new Chinese restaurant here in Opelika, Alabama makes this and I'm so glad to find it here at zaar! Wonderful curry taste and so easy to adjust to your liking. Used shitakes along with the other veggies. Lovely dish and now I can make it at home!

 

[graciethebaker]

My husband who is Singaporean enjoyed this dish. I'm not from Singapore so i've been trying to find some recipes to remind him of home. I omited the bell pepper, added shitakes and bamboo shoots. Very healthy dish and very easy. took me about 1/2 hour.

 

[Jon A.]

Ok recipe, short on the curry (for my taste), and I use Char-Su pork and Pre-sauteed chicken breast and shrimp, so each ingredient will pop rather than everything having the same flavor profile. I also pre-pare the noodles then combine all ingredients in the stir fry at the end. Don't like soggy noodles.

 

[Samantha H.]

Very good! I used skinny noodles to save on calories/carbs, and fried tofu instead of the chicken. I also added some frozen mixed vegies and broccoli slaw instead of sprouts. At the end I added some lime juice and fish sauce to expand and deepen the flavor. One issue I ran into was that my vegies produced too much water so I had to pour it off. Then the broth mixture also made everything so watery, so I separated the broth from the pan and reduced it to thicken it, then poured over the dish. Maybe I added too many extra vegies. I ended up doubling up on the curry powder, soy sauce, ginger, sugar and lime. Finally it had the kick I was looking for! Next time I will reduce/concentrate the broth mixture before adding to vegies. Any suggestions on how to keep my vegies from making so much water? Just smaller batches?