1/2-1 tsp hot chili paste (or 2 tbsps Asian chili sauce) .
6 oz rice vermicelli (or use angel hair pasta broken in half) .
5 green onions, sliced .
1 tbsp curry powder (hot or mild) .
1 tsp sugar .
sliced green onions (optional) .
1 lb extra lean ground beef .
1/2 c beef broth .
1 (19 oz) can chickpeas (rinsed & drained) .
1 jalapeno pepper (seeded & sliced) (optional) .
salt (optional) .
1 small red bell pepper (seeded & sliced)
Directions
Step #1 Prepare the rice vermicelli according to package directions; set aside.
Step #2 In a large skillet over med-heat/flame cook the ground beef with green onions, ginger, bell pepper, jalapeno pepper (if using) carrots, garlic & curry powder until the meat is completely cooked through (about 15 mins) drain fat.
Step #3 Add in beef broth, soy sauce, chili paste & sugar; bring to a boil over med-heat/flame stirring & let simmer for 5 mins.
Step #4 Spice up with black pepper to taste & salt if desired.
Step #5 Reduce heat to low & add in the cooked noodles & chickpeas; toss to mix until heated through.
Step #6 Sprinkle top with green onions.
Enjoy the Singapore Noodles With Ground Beef & Chickpeas recipe