Singapore Noodles with Ground Beef and Chickpeas

 Favorite Asian servings4 addedDecember 2015

• 1 pound extra lean ground beef
• 1 – 2 tablespoons fresh minced garlic
• 5 green onions, chopped
• (optional) 1 jalapeno pepper (seeded and chopped)
• 1 large carrot (peeled and diced)
• 1 small red bell pepper (seeded and chopped)
• 1 tablespoon grated gingerroot
• 1 tablespoon curry powder (hot or mild)
• ½ cup beef broth
• 2 tablespoons low sodium soy sauce
• ½ – 1 teaspoon hot chili paste
• 1 teaspoon sugar
• 6 ounces rice vermicelli (or use angel hair pasta broken in half)
• 1 ⨯ 19-ounce can chickpeas (rinsed and drained)
• black pepper
• (optional) salt
• (optional) chopped green onion

1. Prepare the rice vermicelli according to package directions; set aside.
2. 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.
3. Add in beef broth, soy sauce, chili paste and sugar; bring to a boil over medium heat stirring and simmer for 5 minutes.
4. Season with black pepper to taste and salt if desired.
5. Reduce heat to low and add in the noodles and chickpeas; cook until noodles are cooked, and chickpeas are heated through.
6. Sprinkle with green onions.