Singapore Mai Fun

Singapore Mai Fun Recipe
Randy Mayor; Cindy Barr
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)

Recipe from

Cooking Light

Nutritional Information

Calories 237
Caloriesfromfat 17 %
Fat 4.6 g
Satfat 1 g
Monofat 1.7 g
Polyfat 1.3 g
Protein 19.7 g
Carbohydrate 27.8 g
Fiber 1.3 g
Cholesterol 115 mg
Iron 2.2 mg
Sodium 646 mg
Calcium 53 mg

Ingredients

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
Cooking spray
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

Preparation

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.

Bruce Weinstein and Mark Scarbrough,

Cooking Light

November 2004
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