Ingredients

• 1 (6-ounce) package skinny rice noodles (py mai fun)
• 2 cups chicken broth -divided (2 cubes to 2 cups hot water)
• 3 tablespoons soy sauce
• 1 teaspoon sugar
• 1 tablespoon peanut oil or seseme oil
• 1 large egg, lightly beaten
• 1 small can of mushrooms
• 1 tablespoon grated peeled fresh ginger or dried
• 1 tablespoon of garlic
• 8 ounces skinless, boneless chicken breast, thinly sliced
• 1 tablespoon curry powder
• 1 cup (1-inch) slices green onions

Directions

1. Cook rice noodles according to package directions using the fried method but with 1 tablespoon of seseme seed oil and oiive oil to lightly cover bottom of pan. Add 1 cup of chicken broth then add noodles. Cook until softenand changed color. Remove and set aside.

2. Combine broth, soy sauce, sugar, and salt; stir until sugar dissolves and set aside.

3. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add 1 teaspoon olive oil and cook chicken until done. Remove and whipe pan.

4. Scramble egg in butter until soft-scrambled, stirring constantly. Remove from pan. Wipe pan clean with a paper towel.

5. Add tablespoon of butter and saute broccoli, bamboo shoots and mushrooms garlic and onions until soft.

6. Add sauce mixture, ginger, curry and .stir-fry 15 seconds. Add chicken, and stir-fry 2 minutes. . Stir in noodles and egg; cook 1 minute or until thoroughly heated.

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