Make It Beef Club
Singapore Noodles
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To save time, use rice noodles that are ready in an instant, just by pouring boiling water over top. If you can't find rice noodles, substitute capellini or angel hair pasta; cook to al dente according to package instructions.

6 oz (180 g) rice vemicelli noodles
1 lb (500 g) Extra Lean or Lean Ground Beef
4 green onions, thinly sliced
½ cup (125 mL) EACH slivered carrot and sweet red pepper
1 tbsp (15 mL) finely grated gingerroot
2 cloves 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 to 1 tsp (2 to 5 mL) curry paste
½ tsp (2 mL) granulated sugar
1 can (19 oz/540 mL) canned 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 nonstick 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.

Recipe Summary

Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 15 minutes
Makes: 6 servings.

Nutritional Information

Per serving: (made with Extra Lean Ground Beef)

Calories 334
Protein 21 g
Fat 7 g
  (saturated fat 3 g)
Carbohydrate 47 g
Fibre 5 g
Sodium 524 mg
Excellent source of iron (23% DV) and excellent source of zinc (50% DV), 22% sodium.


Health Recipe Check List

  • Lean Health Checkā„¢ qualified lean beef.
  • Beef and vegetables are cooked with no oil.
  • Veggie content is maxed.
  • Chickpeas provide a low-fat protein and fibre bonus.
  • Sodium-reduced ingredient options.




Helen Anne from Brockville writes…

A keeper - we will make this one again!