WW Curried Singapore Noodles With Lobster-8 PointsPlus Value

By amaliana

FYI
You'll find frozen lobster tails at fish markets and at some supermarkets. It's best to thaw them in the refrigerator overnight, although you can also place them in a zip-close plastic bag and submerge the bag in a bowl of cold water just until the tails are flexible, about 1 hour.

WW Tastier Than Takeout

Ingredients

• 6 ounces rice vermicelli
• 2/3 cup low-sodium chicken broth
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon Chinese rice wine or dry sherry
• 1/2 teaspoon sugar
• 2 (8-ounce) thawed frozen lobster tails
• 1 tablespoon canola oil
• 3 garlic cloves, minced
• 1 tablespoon finely grated peeled fresh ginger
• 1 large red bell pepper, cut into thin strips
• 2 teaspoons curry powder
• 4 scallions, sliced on the diagonal

Preparation

Step 1

1. Prepare noodles according to package directions. Drain in colander under cold running water. Drain again. Meanwhile, combine broth, soy sauce, wine, and sugar in small bowl.
2. Remove lobster meat from shells and cut it into chunks. Heat oil in wok or large nonstick skillet over medium- high heat until very hot. Add lobster and cook, stirring, until just opaque, about 3 minutes. Add garlic and ginger; stir-fry until softened, about 1 minute. Add curry powder and stir- fry 15 seconds. Stir in noodles and broth mixture. Cook, tossing, until liquid evaporates and noodles are hot, about 2 minutes. Remove from heat and stir in scallions.