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Recipe Summary

Singapore Beef Noodles
Difficulty: Easy
Preparation: 15 min
Cooking: 15 min
Makes: 6 servings
Best Suited for: Pot Luck/Buffet,Exotic,

Nutritional Information

Per Serving (Using extra lean ground beef or ground sirloin. 334 calories, 21 g protein, 7 g fat, 47 g carbohydrates, 5 g fibre, 524 mg sodium, Excellent source of iron (23% DV) and zinc (50% DV), 22% sodium.)

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Singapore Beef Noodles

Singapore Beef Noodles

This ground beef noodle recipe gets its inspiration from an Indonesian fried-rice recipe called Nasi Goreng. To save time, use rice noodles that are ready in an instant, just by pouring boiling water over top.
6 oz (180 g)rice vermicelli noodles
1 lb (500 g)Extra Lean Ground Beef Sirloin or Lean Ground Beef
4green onions, thinly sliced
½ cup (125 mL)EACH slivered carrot and sweet red pepper
1 tbsp (15 mL)finely grated ginger root
2cloves garlic, 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)curry paste
½ tsp (2 mL)granulated sugar
19 oz (540 mL)1 can chickpeas, rinsed and drained
  1. Prepare rice vermicelli according to package directions; set aside.
  2. Cook beef, onions, carrot, red pepper, ginger, garlic and curry powder in large non-stick frypan over medium heat for 10 minutes or until meat is thoroughly cooked and liquid has evaporated.
  3. Stir in broth, soy sauce, curry paste and sugar; bring to boil. Add noodles and chickpeas; toss gently with tongs or fork to coat noodles. Heat through.
  • Cooks Notes: You can use angel hair or capellini pasta instead of rice noodles if you like. Just cook pasta to al dente according to package directions.


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