This is my take on this popular dish which removes a lot of calories to make it healthy and still delicious! Believe it or not, Singapore noodles are not from Singapore at all, but an adaptation right here in the USA.
Makes 4 servings
5.5 oz. mai fun noodles, dried
2 tsp. low sodium soy sauce
2 tsp. rice wine vinegar
2 Tbs. curry powder
1 Tbs. oyster sauce
3/4 cup low sodium 100% fat free chicken broth
2 tsp. minced garlic
1 tsp. ground ginger
1 sweet red bell pepper, cleaned and julienned
8 oz. can bamboo strips in water, drained and julienned
3 green onions, sliced thin
4 oz. small precooked, tailed and deveined shrimp
Fill large bowl with very hot water from tap and soak mai fun noodles for 5 minutes or until they pull apart and become more maliable. Pull noodles apart and rinse in cold water, draining and setting aside. (We’re still going to cook them so don’t try to soak cook them!)
In small bowl, add soy sauce and vinegar to shrimp and toss. Set aside in marinade.
In another small bowl, combine oyster sauce and chicken broth. Mix and set aside.
Measure out curry powder and set aside. This dish cooks very quickly so keep all of your dishes near by!
In large skillet, heat over medium-high heat and scramble eggs. Once fully cooked, remove from pan and set aside.
In hot skillet, add shrimp with marinade, garlic and curry powder. Saute about 1 minute, stirring constantly. Add bell pepper, bamboo and onion. Saute about 3 minutes. Add chicken stock mixture and stir, then add noodles to pan and mix thoroughly, turning noodles over to get them fully coated, about 5 minutes. Add scrambled egg and toss noodles, removing from heat. Serve immediately.