Singapore Noodles With Ground Beef And Chickpeas Recipes

Steps:

• 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.
• Add in beef broth, soy sauce, chili paste and sugar; bring to a boil over medium heat stirring and simmer for 5 minutes.
• 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.

Steps:

• Turn heat to high under a large, deep skillet, and add meat a little at a time, breaking it into small pieces as you do. Stir and break up meat a bit more, then add chickpeas. Keep heat high, and continue to cook, stirring occasionally until chickpeas begin to brown and pop, 5 to 10 minutes. Don't worry if mixture sticks a bit, but if it begins to scorch, lower heat slightly.
• Add cumin, chili or chili powder and garlic. Cook, stirring, for about a minute. Add reserved cooking liquid, and stir, scraping bottom of pan to loosen any browned bits. Season with salt and pepper, then turn heat to medium-low. Continue to cook until mixture is no longer soupy but not dry.
• Stir in olive oil, then taste, and adjust seasoning if necessary. Garnish if you like, and serve immediately, with rice or pita bread.

Steps:

• Combine white parts of the green onions, red chile pepper, green chile pepper, and garlic in a large bowl. Add dark soy sauce, 3 tablespoons walnut oil, and brown sugar; mix marinade well. Add beef to marinade, cover, and refrigerate for a minimum of 15 minutes and up to 24 hours.
• Bring a large pot of salted water to a boil. Add egg noodles; cook until softened but still firm to the touch, 2 to 3 minutes. Drain.
• Cook spinach in a separate pot of boiling, lightly salted water until wilted, 3 to 5 minutes. Drain and set aside.
• Heat 1 teaspoon walnut oil in a wok. Add green parts of the green onions, bell pepper, snow peas, baby corn, and 1/2 teaspoon soy sauce. Stir-fry until lightly browned, yet still crisp, 2 to 3 minutes. Remove from the wok.
• Stir-fry noodles, 1 teaspoon oil, and 1/2 teaspoon soy sauce in the same wok until crisp, 1 to 2 minutes. Transfer to a plate.
• Heat 1 teaspoon oil in the wok and stir-fry marinated beef and some of the sesame seeds in batches until fully cooked, 3 to 4 minutes. Add cooked vegetables back to the wok and stir-fry until heated through, about 2 minutes.
• Place a light layer of drained spinach over the noodles and pour stir-fry mixture on top.

Steps:

• In a wok or large frying pan, scramble-fry pork with garlic, ginger, cayenne, curry, and green onion. (If you're not using lean meat, you may want to partially cook the meat by itself and then drain most of the fat before adding the other ingredients.).
• Meanwhile, cook spaghetti according to package instructions.
• Add oyster sauce and soy sauce to meat mixture and toss well to mix thoroughly.
• Drain spaghetti and add to meat. Toss to mix and serve.

Steps:

• Bring water to boil in covered pot for noodles.
• With food processor on, put ginger and garlic through feed tube to mince; remove and set aside.
• Cut carrots in quarters. Trim green part from leeks. Wash white part of leeks, and put carrots and leeks in food processor. Chop finely by pulsing.
• Cut beef against the grain into thin slices.
• Heat oil in nonstick skillet; saute ginger and garlic for a few seconds. Add coriander, hot-pepper flakes and cumin, and stir-fry a few seconds. Remove and set aside.
• Add beef to skillet and brown on both sides; add carrots and leeks and saute a minute or two.
• Cook noodles.
• Mix cornstarch with a little beef stock and then combine all stock to make mixture smooth. Add to skillet with reserved seasonings. Cook over medium heat until mixture thickens.
• Drain noodles and stir in.

Steps:

• Boil the kettle and put the noodles in a large pan or bowl. Pour over enough boiled water to cover, pushing the noodles under the water to help them soften evenly. Set aside for 5-10 mins, until the noodles are completely soft. Mix the curry powder, turmeric, sugar, sesame oil, soy sauce and 1 tbsp water in a bowl.
• Heat the wok until very hot. Add the sunflower oil, onion and pepper. Stir-fry for 3-4 mins until softened and starting to brown in places. Drain the noodles and add to the pan, along with the sauce mixture and beansprouts. Stir-fry for a further 3-4 mins, tossing everything through the sauce, until hot. Adjust the seasoning with a little more soy or sugar, if you like, and scatter over the chilli, if you like more spice.

Steps:

• Put the noodles in a small heatproof bowl and cover with boiling water and set aside for 5 minutes and then drain and separate3 noodles and set aside.
• Brush a large wok with the oil and heat on high and ad the beef mince and cook, stirring to break up mince for 2 to 3 minutes or until lightly browned and then add the garlic, onion, broccoli and carrot and stir fry to 2 to 3 minutes or until the vegetables are almost tender.
• Add the cabbage, curry powder, kecap manis, sherry and noodles to the wok and stir fry for 2 minutes or until the cabbage has softened.
• Divide noodle mixture between shallow bowls to serve.