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Singapore Mai Fun


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  • 1 (6-ounce) package skinny rice noodles (py mai fun)
  • 1/2 cup fat-free, less-sodium chicken broth
  • 3 tablespoons low-sodium soy sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • Cooking spray
  • 1 tablespoon peanut oil, divided
  • 1 large egg, lightly beaten
  • 1/2 cup red bell pepper strips
  • 1 tablespoon grated peeled fresh ginger
  • 1/4 teaspoon crushed red pepper
  • 3 garlic cloves, minced
  • 8 ounces skinless, boneless chicken breast, thinly sliced
  • 1 tablespoon curry powder
  • 8 ounces medium shrimp, peeled and deveined
  • 1 cup (1-inch) slices green onions


Servings 6
Adapted from


Step 1

Cook rice noodles according to package directions, omitting salt and fat. Drain.
Combine broth, soy sauce, sugar, and salt; stir until sugar dissolves.
Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add 1 teaspoon oil. Add egg; stir-fry 30 seconds or until soft-scrambled, stirring constantly. Remove from pan. Wipe pan clean with a paper towel. Heat the remaining 2 teaspoons oil in pan over medium-high heat. Add bell pepper strips, ginger, crushed red pepper, and garlic; stir-fry 15 seconds. Add chicken, and stir-fry 2 minutes. Add curry and shrimp; stir-fry 2 minutes. Stir in noodles, broth mixture, and egg; cook 1 minute or until thoroughly heated. Sprinkle with green onions.

CALORIES 237 (17% from fat); FAT 4.6g (sat 1g,mono 1.7g,poly 1.3g); IRON 2.2mg; CHOLESTEROL 115mg; CALCIUM 53mg; CARBOHYDRATE 27.8g; SODIUM 646mg; PROTEIN 19.7g; FIBER 1.3g


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