1/2 Photos of Singapore Noodles With Ground Beef and Chickpeas
This is an easy recipe that gets it's inspiration from an Indonesian fried rice dish called Nasi Goreng. You may adjust the hot chili paste and curry to taste. prep time does not include cooking the noodles. This dish is is really good!
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- 6 ounces rice vermicelli (or use angel hair pasta broken in half)
- 1 lb extra lean ground beef
- 1 -2 tablespoon fresh minced garlic
- 5 green onions, chopped
- 1 jalapeno pepper (seeded and chopped) (optional)
- 1 large carrot (peeled and diced)
- 1 small red bell pepper (seeded and chopped)
- 1 tablespoon grated gingerroot
- 1 tablespoon curry powder (hot or mild)
- 1/2 cup beef broth
- 2 tablespoons low sodium soy sauce
- 1/2-1 teaspoon hot chili paste (or 2 tablespoons Asian chili sauce)
- 1 teaspoon sugar
- 1 (19 ounce) can chickpeas (rinsed and drained)
- black pepper
- salt (optional)
- chopped green onion (optional)
- 1Prepare the rice vermicelli according to package directions; set aside.
- 2In a large skillet over medium heat cook the ground beef with green onions, jalapeno pepper (if using) carrots, bell pepper, ginger, garlic and curry powder until the meat is completely cooked through (about 15 minutes) drain fat.
- 3Add in beef broth, soy sauce, chili paste and sugar; bring to a boil over medium heat stirring and simmer for 5 minutes.
- 4Season with black pepper to taste and salt if desired.
- 5Reduce heat to low and add in the cooked noodles and chickpeas; toss to combine until heated through.
- 6Sprinkle with green onions.
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Nutritional Facts for Singapore Noodles With Ground Beef and Chickpeas
Serving Size: 1 (394 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 512.4
- Calories from Fat 74
- Total Fat 8.3 g
- Saturated Fat 2.8 g
- Cholesterol 70.4 mg
- Sodium 883.9 mg
- Total Carbohydrate 70.3 g
- Dietary Fiber 9.3 g
- Sugars 4.0 g
- Protein 38.2 g