Spicy Singapore Noodles with Ground Beef and Chickpeas
This vibrant and flavorful dish draws inspiration from the Indonesian classic, Nasi Goreng, combining soft rice vermicelli noodles with savory ground beef and hearty chickpeas. Enhanced by a medley of fresh vegetables like colorful bell peppers and crisp carrots, this dish offers a delightful balance of spices from curry powder and chili paste, perfect for those who love a hint of heat. It's a quick and satisfying meal that's not only delicious but also packed with protein and fiber, making it an excellent choice for any weeknight dinner. Adjust the spice levels according to your preference to create a customizable dining experience.
4
Servings
440
Calories
17
Ingredients
Ingredients
Rice vermicelli
6 ounces (cooked according to package directions)
Extra lean ground beef
1 lb (cooked until browned)
Fresh minced garlic
1-2 tablespoons (minced)
Green onions
5 (chopped)
Jalapeno pepper
1 (seeded and chopped (optional))
Carrot
1 large (peeled and diced)
Red bell pepper
1 small (seeded and chopped)
Grated gingerroot
1 tablespoon (grated)
Curry powder
1 tablespoon (hot or mild)
Beef broth
1/2 cup (liquid)
Low sodium soy sauce
2 tablespoons (liquid)
Hot chili paste
1/2-1 teaspoon (to taste (or 2 tablespoons Asian chili sauce))
Sugar
1 teaspoon (granulated)
Chickpeas
1 (19 ounce) can (rinsed and drained)
Black pepper
to taste (freshly ground)
Salt
optional (to taste)
Chopped green onion
optional (for garnish)
Instructions
1
Begin by cooking the rice vermicelli according to the package directions. Once done, drain and set aside.
2
In a large skillet or wok, heat a drizzle of oil over medium heat. Add the extra lean ground beef and cook, breaking it apart with a spatula, until browned and fully cooked through, about 5-7 minutes.
3
Stir in the chopped green onions, jalapeno (if using), diced carrots, and red bell pepper. Add the minced garlic and grated ginger, then sprinkle in the curry powder. Cook for an additional 5-7 minutes until the vegetables begin to soften.
4
Pour in the beef broth, low sodium soy sauce, hot chili paste, and sugar. Bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes, allowing the flavors to meld.
5
Season the mixture with black pepper to taste and add salt if desired.
6
Lower the heat and gently fold in the cooked noodles and drained chickpeas, tossing everything together to ensure it is evenly combined and heated through, about 2-3 minutes.
7
Serve hot, garnished with additional chopped green onions if desired.
Nutrition Information
11g
Fat
57g
Carbs
32.5g
Protein
5.75g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Singapore Noodles with Ground Beef and Chickpeas?
It is a vibrant dish that draws inspiration from the Indonesian classic Nasi Goreng, combining rice vermicelli noodles with savory ground beef and hearty chickpeas.
What inspired this recipe?
This recipe is inspired by the Indonesian classic, Nasi Goreng.
What type of noodles are used in this dish?
The recipe uses rice vermicelli noodles cooked according to the package directions.
What kind of meat is recommended for this recipe?
Extra lean ground beef is used, cooked until browned and fully cooked through.
How many servings does this recipe make?
This recipe makes 4 servings.
What is the calorie count per serving?
Each serving contains 440 calories.
How much protein is in one serving?
Each serving provides 32.5g of protein.
Is this dish a good source of fiber?
Yes, it is packed with fiber, offering 5.75g per serving.
What vegetables are included in the noodles?
The dish includes green onions, jalapeño, carrots, and red bell pepper.
How do I adjust the spiciness?
You can adjust the heat by choosing mild or hot curry powder, adding or omitting jalapeño, and varying the amount of hot chili paste.
What kind of curry powder should I use?
You can use either hot or mild curry powder depending on your preference.
How long does it take to cook the ground beef?
The beef should be cooked for about 5-7 minutes until browned and fully cooked through.
How do I prepare the ginger?
The gingerroot should be grated before adding it to the skillet.
What liquid is used for the sauce base?
The sauce uses beef broth combined with low sodium soy sauce and hot chili paste.
How long should the vegetable and spice mixture cook?
Cook the vegetables and spices for 5-7 minutes until the vegetables begin to soften.
Do I need to simmer the sauce?
Yes, after adding the liquids and sugar, bring the mixture to a boil then reduce heat and simmer for 5 minutes.
How are the chickpeas prepared?
Use one 19-ounce can of chickpeas that has been rinsed and drained.
When do I add the noodles to the pan?
The cooked noodles and drained chickpeas are folded into the mixture at the end over low heat.
What is a good garnish for this dish?
Garnish the finished dish with additional chopped green onions.
What can I use instead of hot chili paste?
You can use 2 tablespoons of Asian chili sauce as an alternative to the hot chili paste.
How much fat is in this recipe?
There are 11g of fat per serving.
How many carbohydrates are in a serving?
Each serving contains 57g of carbohydrates.
Is the jalapeño pepper mandatory?
No, the jalapeño pepper is optional and can be seeded and chopped if used.
How much garlic is needed?
The recipe calls for 1-2 tablespoons of fresh minced garlic.
How many ingredients are in this recipe?
There are 17 ingredients in total.
Is sugar included in this savory dish?
Yes, one teaspoon of granulated sugar is added to help balance the flavors.
What type of soy sauce is recommended?
Low sodium soy sauce is recommended for this recipe.
Is this a quick meal to prepare?
Yes, it is described as a quick and satisfying meal, ideal for weeknight dinners.
What are the primary flavor profiles?
The dish is savory and spicy, featuring a medley of fresh vegetables and spices like curry and ginger.
What is the final step before serving?
The final step is to toss the noodles and chickpeas until evenly combined and heated through, about 2-3 minutes.