Friday, January 24, 2014

Recipe #273: Singapore Mai Fun

It's been awhile since I've posted, but work travel makes meal planning difficult!  In between work trips, I'm able to squeeze in this new recipe from, which I adapted a little.  Next time, I think I would use all shrimp and no chicken simply because the shrimp created a nice difference in texture where the chicken sort of blended in, and I would also use two eggs.


1 (6 ounce) package skinny rice noodles (py mai fun)  (I used an 8oz package)
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  (The store didn't have fresh, so I used 1 tsp ground)
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)  (I used almost a full pound)
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


Cook rice noodles according to package directions, leaving out any fat or salt that may be called for.

Combine broth, soy sauce, sugar and salt, and stir together till sugar dissolves.

Heat large nonstick skillet over med-high heat; coat pan with cooking spray.

Add 1 tsp oil.

Add egg; stir-fry 30 seconds or until soft-scrambled, stirring constantly.

Remove from pan, and set aside.

Wipe down pan with cloth or paper towel.

Heat remaining oil (about 2 tsp) in pan over med-high heat.

Brown chicken thoroughly.

Add bell pepper, ginger, red pepper, and garlic; stir-fry 15 seconds.

Add snow peas, bean sprouts, curry, and shrimp; stir fry two or three minutes, until shrimp is nearly done.

Stir in egg, noodles and broth mixture; cook 1 minute or until thoroughly heated.

Sprinkle with green onions.

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