Singapore Mai Fun

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. 1

   Cook rice noodles according to package directions, leaving out any fat or salt that may be called for.

2. 2

   Combine broth, soy sauce, sugar and salt, and stir together till sugar dissolves.

3. 3

   Heat large nonstick skillet over med-high heat; coat pan with cooking spray.

4. 4

   Add 1 tsp oil.

5. 5

   Add egg; stir-fry 30 seconds or until soft-scrambled, stirring constantly.

6. 6

   Remove from pan, and set aside.

7. 7

   Wipe down pan with cloth or paper towel.

8. 8

   Heat remaining oil (about 2 tsp) in pan over med-high heat.

9. 9

   Add bell pepper, ginger, red pepper, and garlic; stir-fry 15 seconds.

10. 10

    Add snow peas, bean sprouts, curry, and shrimp; stir fry two or three minutes, until shrimp is nearly done.

11. 11

    Stir in egg, noodles and broth mixture; cook 1 minute or until thoroughly heated.

12. 12

    Sprinkle with green onions.