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Singapore Mai Fun

Randy Mayor; Cindy Barr
Yield 6 servings (serving size: 1 cup)
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.


  • 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

Nutrition 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

How to Make It

  1. Cook rice noodles according to package directions, omitting salt and fat. Drain.

    Cooking Pasta
  2. Combine broth, soy sauce, sugar, and salt; stir until sugar dissolves.

  3. 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.