Singapore Rice Noodles

Ingredients:

1 (6.75-ounce) package rice noodles/rice sticks (MaiFun)
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 cooking oil, divided
1 large egg, lightly beaten
1 red bell pepper (cut into 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 (discretionary amt)
1 lb shrimp, peeled and deveined
1lb bag of bean sprouts
1 cup (1-inch) slices green onions (optional)
 
Method:

1.    Cook rice noodles according to package directions. Drain.
2.    Season shrimp and chicken with some salt.
3.    Combine broth, soy sauce, sugar, and the 1/2 tsp salt; stir until sugar dissolves.
4.    Heat a large nonstick skillet over medium-high heat.
5.    Add 1 teaspoon oil.
6.    Heat 2 teaspoons oil in pan over medium-high heat.
7.    Add bell pepper strips, ginger, crushed red pepper, and garlic; stir-fry 15 seconds.
8.    Add chicken, and stir-fry 2 minutes.
9.    Add curry and shrimp; stir-fry 2 minutes.
10.    Push the ingredients to the side and Make a hole in the center of the skillet.
11.    Add 1 teaspoon oil.
12.    Add egg, stir-fry 30 seconds or until soft-scrambled, stirring constantly.
13.    Stir-fry the mixture to blend.
14.    Add the bag of bean sprouts and stir-fry about 3 minutes.
15.    Add rice noodles and broth mixture cook 1 minute or until thoroughly heated.
16.    Sprinkle with green onions.
17.    Enjoy your Singapore rice noodles! 3


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