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.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Add the garlic and ginger to the skillet. Stir-fry for 1 minute, or until fragrant.

Step 5

Sprinkle the curry powder over the vegetables and stir well to coat. Cook for 1 minute to toast the spices.

Step 6

Return the ground beef to the skillet and add the chickpeas. Stir to combine.

Step 7

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.

Step 8

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.

Step 9

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

Serving size	(1412.4g)

Amount per serving	% Daily Value*
Calories	2727.4

Total Fat 128.6g	0%
Saturated Fat 38.7g	0%
Polyunsaturated Fat 22.7g
Cholesterol 301.1mg	0%
Sodium 8022.8mg	0%
Total Carbohydrate 281.0g	0%
Dietary Fiber 28.8g	0%
Total Sugars 25.4g
Protein 121.5g	0%

Vitamin D 0IU	0%
Calcium 322.7mg	0%
Iron 27.5mg	0%
Potassium 2787.0mg	0%

*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.

Source of Calories

Fat: 41.8%

Protein: 17.6%

Carbs: 40.6%