Singapore Noodles with Ground Beef and Chickpeas
Malaysian noodles of beef, chickpeas and rice vermicelli, seasoned with curry powder and chilli and simmered on the stove. It's finished with green onions.
40 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 25 min · 40 min total
- medium
- 1
Prepare the rice vermicelli according to package directions; set aside. In 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.
- 2
Add in beef broth, soy sauce, chili paste and sugar; bring to a boil over medium heat stirring and simmer for 5 minutes.
- 3
Season with black pepper to taste and salt if desired. Reduce heat to low and add in the cooked noodles and chickpeas; toss to combine until heated through. Sprinkle with green onions.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
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