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!

15 Minutes

RatingDifficultyBeginner

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Singapore Noodles with Beef and Chick Peas

Yields1 Serving
Prep Time20 minsCook Time15 minsTotal Time35 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

1

Prepare rice vermicelli according to package directions; set aside.

2

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.

3

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.

4

Makes 4 servings

5

*Other Options: Lean Ground Chuck, Lean/Extra Lean Ground Beef

Ingredients

 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

Directions

1

Prepare rice vermicelli according to package directions; set aside.

2

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.

3

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.

4

Makes 4 servings

5

*Other Options: Lean Ground Chuck, Lean/Extra Lean Ground Beef

Singapore Noodles with Beef and Chick Peas
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