Singapore Mai Fun




1 pkg. (6) skinny rice noodles (py mai fun)
1/2 cup reduced-sodium fat-free chicken broth
3 tbsp. low sodium soy sauce
1 tsp. sugar
1/2 tsp. salt
Cooking spray
1 tbsp. peanut oil, divided
1 lg. egg, beaten lightly
1/2 cup red bell peppers, cut in strips
1 tbsp. grated peeled fresh ginger
1/4 tsp. crushed red pepper flakes
3 to 5 cloves garlic, minced
8 oz. boneless skinless chicken breasts, thinly sliced (I used 8 more oz. of shrimp; you could also use cubed tofu)
1 tbsp. curry powder
8 oz. md. shrimp, peeled and deveined
1 cup sliced green onions (1-inch slices)
1/2 lb. snow peas, sliced thinly
1/2 lb. mung bean sprouts


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 medium-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 medium-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.

Author's Comments

From Cooking Light. This is an outstanding recipe. It 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!

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1 Recipe Reviews


loki reviewed Singapore Mai Fun on July 2, 2006

Mai fun / Rice noodles does not have 'package directions'. You soak it in water then cook it in the recipe?