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