Singapore Noodles With Ground Beef And Chickpeas Recipes

SINGAPORE NOODLES

Steps:

• Cook pasta and drain.
• In a bowl, mix the chicken base, water, fish sauce, sesame oil, sugar, wine and cornstarch.
• In a frying pan, fry garlic and green onions with ginger powder for a minute or two.
• Add the veggies and mushrooms and stir on medium heat for a minute or two.
• Add the shrimp/meat if you choose to make it a non-veg dish.
• Cook until shrimp/meat is cooked.
• Take it off the heat.
• In a roasting pan put the noodles and the veggies together.
• Pour the liquid in the bowl over it.
• Put the roasting pan on the stove and over medium heat give it a good stir and turn off heat.

SINGAPORE NOODLES

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.

SINGAPORE NOODLES

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.

SINGAPORE NOODLES

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.

SINGAPORE FRIED NOODLES

Steps:

• PREPARATION.
• Boil noodles until cooked but still firm- 3 minutes.
• Drain and rinse with cold water, then refrigerate.
• Thaw shrimp and cut off tails.
• Beat eggs and stir fry/scramble.
• Set aside.
• Blanch bean sprouts, water chestnuts and corn.
• Set aside.
• Slice onion and set aside.
• Mix sauce ingredients in bowl and set aside.
• STIR FRY.
• Add 2 tbsp peanut oil to hot wok.
• When oil begins to smoke, toss in garlic, ginger, shrimp& blanched vegetables.
• Stir-fry on high heat for 2 minutes.
• Add sauce and continue cooking about three minutes.
• Remove to holding bowl.
• Rinse wok and return to high heat.
• When it is dry, reduce heat to medium and add remaining peanut oil.
• Heat oil to moderate (don`t let it smoke).
• Add curry powder, stirring to mix with oil.
• Cook curry powder for about 30 seconds, making sure it doesn't burn.
• Add noodles and toss to coat and heat them.
• Add vegetables and toss together.
• Turn heat down to low.
• Slice tomatoes.
• Add eggs and tomatoes and shrimp and mix together.

SINGAPORE NOODLES WITH GROUND BEEF AND CHICKPEAS

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.