Singapore Noodles with Beef and Chick Peas
Singapore Noodles with Beef and Chick Peas
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!
Ingredients
Directions
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.
*Other Options: Lean Ground Chuck, Lean/Extra Lean Ground Beef
