Singapore Mai Fun
photo by merst21
- Ready In:
- 25mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
- 170.09 g package skinny rice noodles (py mai fun)
- 118.29 ml reduced-sodium fat-free chicken broth
- 44.37 ml low sodium soy sauce
- 4.92 ml sugar
- 2.46 ml salt
- cooking spray
- 14.79 ml peanut oil, divided
- 1 large egg, beaten lightly
- 118.29 ml red bell pepper, cut in strips
- 14.79 ml grated peeled fresh ginger
- 1.23 ml crushed red pepper flakes
- 3-5 garlic cloves, minced
- 226.79 g boneless skinless chicken breasts, thinly sliced (I used 8 more oz of shrimp, you could also use cubed tofu)
- 14.79 ml curry powder
- 226.79 g medium shrimp, peeled and deveined
- 236.59 ml sliced green onion (1-inch slices)
- 226.79 g snow peas, sliced thinly
- 226.79 g mung bean sprouts
directions
- 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.
- 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.
Reviews
-
Ok recipe, short on the curry (for my taste), and I use Char-Su pork and Pre-sauteed chicken breast and shrimp, so each ingredient will pop rather than everything having the same flavor profile. I also pre-pare the noodles then combine all ingredients in the stir fry at the end. Don't like soggy noodles.
-
Very good! I used skinny noodles to save on calories/carbs, and fried tofu instead of the chicken. I also added some frozen mixed vegies and broccoli slaw instead of sprouts. At the end I added some lime juice and fish sauce to expand and deepen the flavor. One issue I ran into was that my vegies produced too much water so I had to pour it off. Then the broth mixture also made everything so watery, so I separated the broth from the pan and reduced it to thicken it, then poured over the dish. Maybe I added too many extra vegies. I ended up doubling up on the curry powder, soy sauce, ginger, sugar and lime. Finally it had the kick I was looking for! Next time I will reduce/concentrate the broth mixture before adding to vegies. Any suggestions on how to keep my vegies from making so much water? Just smaller batches?
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RECIPE SUBMITTED BY
spatchcock
United States
bok bok, bok bok bok bok.