Rating: 4 stars
13 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

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.

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light November 2004

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Credit: Randy Mayor; Cindy Barr

Recipe Summary test

Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook rice noodles according to package directions, omitting salt and fat. Drain.

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  • 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.

Nutrition Facts

237 calories; calories from fat 17%; fat 4.6g; saturated fat 1g; mono fat 1.7g; poly fat 1.3g; protein 19.7g; carbohydrates 27.8g; fiber 1.3g; cholesterol 115mg; iron 2.2mg; sodium 646mg; calcium 53mg.
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