This recipe for Singapore Noodles with Beef & Chick Peas gets its inspiration from an Indonesian fried-rice dish, Nasi Goreng. Its bold flavours more than compensate for lower fat and sodium content – there’s certainly no compromise in taste!
Prep: 20 mins
Cook: 15 mins
6 oz (180 g) rice vemicelli noodles or angel hair pasta, broken in half
1 lb (500 g) Extra Lean or Lean Ground Beef Sirloin or Round*
4 green onions, thinly sliced
½ cup (125 mL) EACH slivered carrot and sweet red pepper
1 tbsp (15 mL) finely grated fresh ginger root
2 garlic cloves, minced
1 tbsp (15 mL) curry powder ( mild, medium or hot)
½ cup (125 mL) sodium reduced beef broth
2 tbsp (30 mL) sodium reduced soy sauce
½ tsp (2 mL) hot chili paste or 2 tbsp (30 mL) Asian chili sauce
½ tsp (2 mL) granulated sugar
1 can (19 oz/540 mL) chick peas, drained and rinsed
Prepare rice vermicelli according to package directions; set aside.
Cook beef, onion, carrot, sweet pepper, ginger root, garlic and curry powder in large non-stick frypan over medium heat, breaking meat up with back of spoon, for 10 to 15 minutes or until meat is thoroughly cooked and liquid has evaporated.
Stir in broth, soy sauce, chili paste and sugar; bring to boil. Add noodles and chick peas; toss gently with tongs or fork to coat noodles. Heat through.
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