SINGAPORE MAI FUN ENJOY DAN:

                              SINGAPORE MAI FUN by CHEF DAN:

Serves 4-6

INGREDIENTS:

1 (6 Oz) package Mai Fun noodles (py mai fun)

1/2-cup chicken broth

3 tablespoon soy sauce

2 tablespoons brandy

1 teaspoon sugar

Sea salt and freshly ground black pepper to taste

Cooking spray

1 tablespoon grape-seed oil

1 egg, beaten,

1 red bell pepper, cut into strips

1 thumb-size fresh ginger, grated

1/4-teaspoon EACH red pepper flakes and Tandoori Masala

3 garlic cloves, smashed

8 ounces skinless, boneless chicken breasts, thinly sliced

1 tablespoon curry powder

8 ounces shrimp, peeled and deveined

6 scallions, bias-sliced into 1/2-inch lengths

DIRECTIONS:

1.   Cook rice mai fun noodles according to package directions:

2.   Combine broth, and next 4 ingredients, stir until sugar is dissolved.

3.   Heat 1 teaspoon oil in a wok over medium-high heat, when sizzling.

4.   Add egg stir fry for 30 seconds, remove from pan.

5.   Heat remaining 2 teaspoons oil over medium-high heat when sizzling.

6.   Add bell pepper, and next 4 ingredients, stir fry for 30 seconds.

7.   Add chicken and stir-fry for about 2 minutes.

8.   Add curry and shrimp and stir-fry another 2 minutes.

9.   Stir in noodles, broth mixture, egg cook 1 minute until heated through.

10.                Stir in scallions.

ENJOY DAN:                                                       PLANT SEEDS & SING SONGS!!