Curried Oriental Chicken & Noodles

1/2pkg broad rice noodles
4 skinless, boneless chicken breasts
2 bell peppers (one red, one green)
2 jalapeno peppers, fresh or canned
1T veg oil
2 crushed garlic cloves
1T ground cumin
2t curry powder
1/2t crushed red pepper
1/4t salt
1/2c chicken broth
1/2lb large shrimp
3 green onions, thinly sliced
1c bean sprouts
1/2c light sour cream

To soften noodles place in large bowl.  Cover with boiling water
and let soak for 10 minutes or until needed.  Then, drain. 
meanwhile slice chicken into 4 or 5 lengthwise pieces.  Seed and
cut peppers into 1" triangular pieces.  Finely chop jalapeno
peppers and set aside.

Heat oil in large deep drying pan or saucepan set over medium
heat.  Stir in jalapenos, garlic, cumin, curry, crushed red
pepper and salt.  Cook, stirring constantly, for about 1 minute. 
Add chicken and stir just until it loses its pink color, about 5
minutes.

Add bell peppers to pan and pour in chicken broth.  If using
frozen or fresh shrimp, stir in.  Stir frequently until chicken
feels springy about 5 to 6 minutes.  If using cooked shrimp add
now.  Toss gently until hot.  Add green onions, bean sprouts and
sour cream.  Taste and add more salt if needed.  Serve over hot
rice noodles.

8.9g fat
491 calories