Work’s been very busy for both of us since February began, so we haven’t been cooking a lot and certainly haven’t been blogging. To begin catching up: Singapore Mai Fun, aka curry noodles with shrimp, from Cooking Light. Primary ingredients are shrimp, thin rice noodles, bell pepper, green onion, egg, with peanut oil, garlic, and curry powder for predominant flavors. FYI, “mai fun” refers to a type of rice noodle, but any thin rice noodle will work.

Things I would or did change: We skipped the chicken and used a pound of shrimp in order to make it pescatarian. Definitely make sure you use the peanut oil for cooking – it’s subtle, but contributes deliciously. And be aware of the heat level of the curry powder you use because that will dictate the heat of the whole dish. Also, it came out pretty salty. We forgot to get no-salt-added chicken broth, so that probably didn’t help, but I might consider reducing the amount of salt you add either to the noodle water or the dish itself.

Would I make it again: Definitely. Quick and easy, relatively healthy, and delicious.