Singapore Mai Fun
A Malaysian dish of chicken, prawns and skinny rice noodles, seasoned with ginger and curry powder and cooked in a pan. It's finished with green onions.
25 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 5 min · 25 min total
- medium
- 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. Heat large nonstick skillet over med-high heat; coat pan with cooking spray.
- 3
Add 1 tsp oil. Add egg; stir-fry 30 seconds or until soft-scrambled, stirring constantly. Remove from pan, and set aside.
- 4
Wipe down pan with cloth or paper towel. Heat remaining oil (about 2 tsp) in pan over med-high heat.
- 5
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.
- 6
Stir in egg, noodles and broth mixture; cook 1 minute or until thoroughly heated. Sprinkle with green onions.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
