Singapore Chow Mai Fun
Weight Watchers Points: 5 per serving
5 ounces mai fun (rice sticks or rice noodles)
1/2 c. chicken broth
3 Tbsp. soy sauce
1 Tbsp. rice vinegar
3/4 tsp. chili-garlic sauce
1 tsp. sugar
6 ounces lean ground pork
1 onion, chopped
3 garlic cloves, minced
2 Tbsp. curry powder
1 red bell pepper, finely chopped
Bring a large pot of water to a boil. Remove from heat; add the mai fun and soak until softened, about 5-6 minutes. Drain and set aside.
Combine the broth, soy sauce, vinegar, chili-garlic sauce and sugar in a small bowl and set aside.
Spray a wok with cooking spray and set over medium-high heat. Add the pork and stir-fry until just cooked through, about 3 minutes. Add the onion, garlic and curry powder. Stir-fry until softened and fragrant, about 3 minutes. Add the bell pepper and stir-fry until crisp-tender, about 2 minutes. Add the broth mixture and cook, stirring constantly, until the mixture boils and thickens, about 1 minute. Add the noodles and cook until heated through, about 1 minute.
NOTES: This dish tasted just like something you'd get from a good Chinese Restaurant. The ground pork is so juicy and different from the normal ingredients we usually use. The noodles are so good in this, too - a nice change from rice. Be careful not to add too much heat or it will become overwhelming.