RECIPES OF SINGAPORE

Ingredients

1 package

1/2 cup

3 tbsp

1 tsp

1/2 tsp

1 tbsp

1 large

1/2 cup

1 tbsp

1/4 tsp

3-5 cloves

8 oz

1 tbsp

8 oz medium

1 cup

1/2 lb

1/2 lb

Skinny rice noodles (py mai fun) (6 oz)

Chicken broth (fat-free and reduced-sodium)

Soy sauce (low sodium)

Sugar

Salt

Peanut oil (divided)

Egg (beaten lightly)

Red bell peppers (cut in strips)

Fresh ginger (peeled and grated)

Red pepper flakes (crushed)

Garlic (minced)

Chicken breasts (boneless, skinless and thinly sliced)

Curry powder

Shrimp (peeled and deveined)

Green onions (sliced)

Snow peas (sliced thinly)

Mung bean sprouts

Cooking spray

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 and add 1 tsp oil

4. Add egg and stir-fry 30 seconds or until soft-scrambled, stirring constantly then remove from pan, and set aside

5. Wipe down pan with cloth or paper towel

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

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

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

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

10. Sprinkle with green onions