Singapore Mai Fun stir fry
(from ShannonPorter’s recipe box)
Calories: 237
Calories from fat: 17%
Fat: 4.6g
Saturated fat: 1g
Monounsaturated fat: 1.7g
Polyunsaturated fat: 1.3g
Protein: 19.7g
Carbohydrate: 27.8g
Fiber: 1.3g
Cholesterol: 115mg
Iron: 2.2mg
Sodium: 646mg
Calcium: 53mg
Source: myrecipe.com
Prep time: 15 minutes
Cook time: 60 minutes
Serves 6 people
Ingredients
- 1 (6-ounce) package skinny rice noodles (py mai fun)
- 2 cups chicken broth -divided (2 cubes to 2 cups hot water)
- 3 tablespoons soy sauce
- 1 teaspoon sugar
- 1 tablespoon peanut oil or seseme oil
- 1 large egg, lightly beaten
- 1 small can of mushrooms
- 1 tablespoon grated peeled fresh ginger or dried
- 1 tablespoon of garlic
- 8 ounces skinless, boneless chicken breast, thinly sliced
- 1 tablespoon curry powder
- 1 cup (1-inch) slices green onions
Directions
-
Cook rice noodles according to package directions using the fried method but with 1 tablespoon of seseme seed oil and oiive oil to lightly cover bottom of pan. Add 1 cup of chicken broth then add noodles. Cook until softenand changed color. Remove and set aside.
-
Combine broth, soy sauce, sugar, and salt; stir until sugar dissolves and set aside.
- Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add 1 teaspoon olive oil and cook chicken until done. Remove and whipe pan.
-
Scramble egg in butter until soft-scrambled, stirring constantly. Remove from pan. Wipe pan clean with a paper towel.
-
Add tablespoon of butter and saute broccoli, bamboo shoots and mushrooms garlic and onions until soft.
-
Add sauce mixture, ginger, curry and .stir-fry 15 seconds. Add chicken, and stir-fry 2 minutes. . Stir in noodles and egg; cook 1 minute or until thoroughly heated.