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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Long popular in take-out menus, this curried noodle dish is a sure hit and ready in a snap-provided you have the ingredients prepped before you start. The leftovers are good cold, as well. You'll find skinny rice noodles in the supermarket's ethnic food section. Ingredients:
1 (6-ounce) package skinny rice noodles (py mai fun) |
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 peanut oil, divided |
1 large egg, lightly beaten |
1/2 cup red bell pepper 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 |
8 ounces medium shrimp, peeled and deveined |
1 cup (1-inch) slices green onions |
Directions:
1. Cook rice noodles according to package directions, omitting salt and fat. Drain.
2. Combine broth, soy sauce, sugar, and salt; stir until sugar dissolves.
3. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add 1 teaspoon oil. Add egg; stir-fry 30 seconds or until soft-scrambled, stirring constantly. Remove from pan. Wipe pan clean with a paper towel. Heat the remaining 2 teaspoons oil in pan over medium-high heat. Add bell pepper strips, ginger, crushed red pepper, and garlic; stir-fry 15 seconds. Add chicken, and stir-fry 2 minutes. Add curry and shrimp; stir-fry 2 minutes. Stir in noodles, broth mixture, and egg; cook 1 minute or until thoroughly heated. Sprinkle with green onions.
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