Follow these steps for perfect results
skinny rice noodles
cooked
reduced-sodium fat-free chicken broth
low sodium soy sauce
sugar
salt
cooking spray
peanut oil
egg
beaten lightly
red bell pepper
cut in strips
fresh ginger
grated peeled
red pepper flakes
crushed
garlic
minced
chicken breasts
thinly sliced
curry powder
shrimp
peeled and deveined
green onion
sliced (1-inch slices)
snow peas
sliced thinly
mung bean sprouts
Cook rice noodles according to package directions, omitting any fat or salt.
Combine chicken broth, soy sauce, sugar, and salt in a bowl and stir until sugar dissolves.
Heat a large nonstick skillet over medium-high heat; coat the pan with cooking spray.
Add 1 teaspoon of peanut oil to the pan.
Add the beaten egg and stir-fry for 30 seconds, or until soft-scrambled, stirring constantly.
Remove the egg from the pan and set aside.
Wipe down the pan with a cloth or paper towel.
Heat the remaining peanut oil (about 2 teaspoons) in the pan over medium-high heat.
Add the red bell pepper, ginger, red pepper flakes, and garlic and stir-fry for 15 seconds.
Add the snow peas, bean sprouts, and curry powder, and shrimp; stir-fry for two or three minutes, until shrimp is nearly done.
Stir in the egg, cooked noodles, and broth mixture; cook for 1 minute or until thoroughly heated.
Sprinkle with green onions before serving.
Expert advice for the best results
Adjust the amount of red pepper flakes to control the spice level.
Be careful not to overcook the shrimp, as it can become rubbery.
Garnish with chopped peanuts for added flavor and texture.
Everything you need to know before you start
15 minutes
The noodles and sauce can be prepared ahead of time.
Serve in a bowl, garnished with green onions and a sprinkle of sesame seeds.
Serve hot as a complete meal.
Serve with a side of steamed bok choy.
Off-dry Riesling complements the spice and sweetness.
Crisp lager cuts through the richness of the dish.
Discover the story behind this recipe
A popular hawker dish, reflecting the multicultural influences of Singaporean cuisine.
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