Singapore Mai Fun

piątek, 24 stycznia 2014

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

1 Cook rice noodles according to package directions, leaving out any fat or salt that may be called for.
2 Combine broth, soy sauce, sugar and salt, and stir together till sugar dissolves.
3 Heat large nonstick skillet over med-high heat; coat pan with cooking spray.
4 Add 1 tsp oil.
5 Add egg; stir-fry 30 seconds or until soft-scrambled, stirring constantly.
6 Remove from pan, and set aside.
7 Wipe down pan with cloth or paper towel.
8 Heat remaining oil (about 2 tsp) in pan over med-high heat.
9 Add bell pepper, ginger, red pepper, and garlic; stir-fry 15 seconds.
10 Add snow peas, bean sprouts, curry, and shrimp; stir fry two or three minutes, until shrimp is nearly done.
11 Stir in egg, noodles and broth mixture; cook 1 minute or until thoroughly heated.
12 Sprinkle with green onions.

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