SINGAPORE MAI FUN
From Cooking Light. Terrific recipe--tastes even better cold, the next day! The snow peas and mung sprouts were my own addition, so feel free to leave them out. Perfect to take to lunch the day after serving for dinner!
Provided by spatchcock
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Cook rice noodles according to package directions, leaving out any fat or salt that may be called for.
- 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.
- Add 1 tsp oil.
- Add egg; stir-fry 30 seconds or until soft-scrambled, stirring constantly.
- Remove from pan, and set aside.
- Wipe down pan with cloth or paper towel.
- Heat remaining oil (about 2 tsp) in pan over med-high heat.
- 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.
- Stir in egg, noodles and broth mixture; cook 1 minute or until thoroughly heated.
- Sprinkle with green onions.
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Aubrey Nyalungu
[email protected]I made this dish for a party and it was a hit! Everyone loved it. The noodles were cooked perfectly and the sauce was flavorful and delicious. I will definitely be making this again.
Chuck Bingham
[email protected]This is a great recipe for a quick and easy weeknight meal. The noodles were cooked perfectly and the sauce was very flavorful. I will definitely be making this again.
Dominique Wilye
[email protected]I followed the recipe exactly and the dish turned out great. The noodles were cooked perfectly and the sauce was flavorful and delicious. My family loved it and I will definitely be making it again.
XYT SAZZAD
[email protected]This dish was very easy to make and it was very delicious. The noodles were cooked perfectly and the sauce was flavorful and delicious. I will definitely be making this again.
Pius Shedrach
[email protected]I'm not a big fan of rice noodles, but I thought I would give this recipe a try. I'm glad I did because it was actually very good. The noodles were cooked perfectly and the sauce was flavorful and delicious. I will definitely be making this again.
James Beck
[email protected]This recipe is a great way to use up leftover rice noodles. I had some leftover from a previous meal and this was a perfect way to use them up. The dish was very tasty and I will definitely be making it again.
Dave Varabioff
[email protected]I made this dish with chicken instead of shrimp and it was still very good. The chicken cooked perfectly and the sauce was very flavorful. I will definitely be making this again.
min dai
[email protected]This dish was a bit too spicy for my taste, but it was still very good. I would recommend using less chili paste if you don't like spicy food.
Rayan Hussein
[email protected]I made this dish for a party and it was a hit! Everyone loved it. The noodles were cooked perfectly and the sauce was flavorful and delicious. I will definitely be making this again.
Injorovkaa david
[email protected]This recipe was easy to follow and the end result was delicious. I especially liked the addition of the bean sprouts and peanuts. They added a nice crunch and flavor to the dish.
oluwole Samuel
[email protected]I'm not usually a fan of rice noodles, but this dish changed my mind. The combination of the noodles, shrimp, and vegetables was perfect. The sauce was also very tasty. I will definitely be making this again.
Murtajiz Hussain
[email protected]This Singapore Mai Fun is a keeper! I followed the recipe exactly and it turned out amazing. The noodles were cooked perfectly and the sauce was flavorful and delicious. My family loved it and I will definitely be making it again.