Singapore Noodles with Ground Beef and Chickpeas
Transform your weeknight dinner routine with this vibrant and flavor-packed Singapore Noodles with Ground Beef and Chickpeas. A fusion of bold curry-spiced noodles, hearty ground beef, and protein-rich chickpeas, this dish delivers a delightful combination of textures and global flavors. Tender rice vermicelli is tossed with crisp julienned vegetables, fragrant garlic and ginger, and a savory sauce featuring soy and oyster sauce with a hint of sesame oil. The curry powder adds a signature golden hue and warm spice, making each bite irresistible. Garnished with fresh green onions and served with lime wedges for a zesty finish, this easy-to-make stir-fry is ready in just 35 minutes and perfect for satisfying cravings while keeping things nutritious and delicious.
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Recipe Information
Ingredients
- 8 oz rice vermicelli noodles
- 1 lb ground beef
- 1 cup chickpeas, drained and rinsed
- 2 tbsp vegetable oil
- 1 medium yellow onion, thinly sliced
- 1 medium red bell pepper, julienned
- 1 medium carrot, julienned
- 4 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp curry powder
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tsp sesame oil
- 3 stalks green onions, sliced (for garnish)
- 4 pieces lime wedges (for serving)
Instructions
Boil a pot of water and pour over the rice vermicelli noodles in a heatproof bowl. Let them soak for 5-7 minutes, or until softened. Drain the noodles and rinse with cold water, then set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned and cooked through, about 5-6 minutes. Remove the beef from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet, then stir in the onions, red bell pepper, and carrot. Stir-fry for 3-4 minutes, or until the vegetables begin to soften.
Add the garlic and ginger to the skillet. Stir-fry for 1 minute, or until fragrant.
Sprinkle the curry powder over the vegetables and stir well to coat. Cook for 1 minute to toast the spices.
Return the ground beef to the skillet and add the chickpeas. Stir to combine.
In a small bowl, whisk together the soy sauce, oyster sauce, and sesame oil. Pour this sauce into the skillet and mix well to ensure everything is evenly coated.
Add the drained rice vermicelli noodles to the skillet and toss gently with tongs or a spatula to incorporate all the ingredients and distribute the sauce evenly. Cook for 2-3 minutes to warm through.
Remove the skillet from heat and garnish with sliced green onions. Serve hot with lime wedges on the side for a burst of fresh citrus flavor.
Nutrition Facts
Calories |
634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 2008 mg | 87% | |
| Total Carbohydrate | 54.4 g | 20% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 7.9 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 93 mg | 7% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 732 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
