Singapore Mai Fun

1 6oz package skinny rice noodles (mai fun)
1/2 cup chicken broth
3 Tbsp low sodium soy sauce
1 tsp sugar
1/2 tsp salt
1 Tbsp peanut oil, divided
1 large egg
1/2 cup red bell pepper, finely chopped
1 Tbsp grated fresh ginger (or equivalent dried)
1/4 tsp crushed red pepper
3 garlic cloves, minced
8ozs boneless, skinless chicken breasts, thinly sliced
1 Tbsp curry powder
8 ozs medium shrimp, peeled and deveined
1 cup sliced green onions

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 tsp oil. Add egg (slightly beaten) and stirfry 30 seconds or until soft scrambled. Remove egg from pan and wipe pan clean. Heat remaining 2 tsp oil over medium high heat. Add pepper, ginger, crushed red pepper, and garlic. Stir fry 15 seconds. Add chicken and stir fry 2 minutes. Add curry and shrimp and stir fry 2 minutes. Stir in noodles, broth mixture, and egg. Cook 1 minute or until thoroughly heated. Sprinkle with green onions.
Yield: 6 1cup servings