Singapore Mai Fun
Long popular in take-out menus, this curried noodle dish is a sure hit and ready in a snap--provided you have the ingredients prepped before you start. The leftovers are good cold, as well. You'll find skinny rice noodles in the supermarket's ethnic food section.
Yield: 6 servings (serving size: 1 cup)
1 (6-ounce) package skinny rice noodles (py mai fun)
1/2 cup fat-free, less-sodium chicken broth
3 tablespoons low-sodium soy sauce
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon peanut oil, divided
1 large egg, lightly beaten
1/2 cup red bell pepper strips
1 tablespoon grated peeled fresh ginger
1/4 teaspoon crushed red pepper
3 garlic cloves, minced
8 ounces skinless, boneless chicken breast, thinly sliced
1 tablespoon curry powder
8 ounces medium shrimp, peeled and deveined
1 cup (1-inch) slices green onions
Cook rice noodles according to package directions, omitting salt and fat. Drain.
Combine broth, soy sauce, sugar, and salt; stir until sugar dissolves.
Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add 1 teaspoon oil. Add egg; stir-fry 30 seconds or until soft-scrambled, stirring constantly. Remove from pan. Wipe pan clean with a paper towel. Heat the remaining 2 teaspoons oil in pan over medium-high heat. Add bell pepper strips, ginger, crushed red pepper, and garlic; stir-fry 15 seconds. Add chicken, and stir-fry 2 minutes. Add curry and shrimp; stir-fry 2 minutes. Stir in noodles, broth mixture, and egg; cook 1 minute or until thoroughly heated. Sprinkle with green onions.
Calories:237 (17% from fat)
Fat:4.6g (sat 1g,mono 1.7g,poly 1.3g)
Calcium:53mg Submitted by: RN0507