Ingredients

• 1 (6 ounce) package skinny rice noodles (py mai fun)
• 3 tablespoons low sodium soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon salt
• cooking spray
• 1 tablespoon peanut oil, divided
• 1/2 cup red bell pepper, cut in strips
• 1 tablespoon grated peeled fresh ginger
• 1/4 teaspoon crushed red pepper flakes
• 3 -5 garlic cloves, minced
• 8 ounces boneless skinless chicken breasts, thinly sliced (I used 8 more oz of shrimp, you could also use cubed tofu)
• 1 tablespoon curry powder
• 8 ounces medium shrimp, peeled and deveined
• 1/2 lb snow peas, sliced thinly
• 1/2 lb mung bean sprouts
• 1 large egg, beaten lightly
• 1 cup sliced green onion (1-inch slices)
• 1/2 cup reduced-sodium fat-free chicken broth