Singapore Mai Fun

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.