Singapore Noodles With Ground Beef And Chickpeas Recipes

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.

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.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a deep skillet or fry pan, brown chicken, pork and garlic in the oil over medium-high heat.
• Reduce heat to medium-low, and add the onion, carrots and water; cover and steam for 5 minutes. Stir in celery and shrimp. Cover and steam for 2 minutes.
• Mix in the bean sprouts, curry powder and soy sauce; stir together until blended and hot, 4 to 5 minutes. Toss with noodles, and serve with the option of hot pepper sauce and soy sauce as condiments

Steps:

• Boil the kettle and put the noodles in a large pan or bowl. Pour over enough boiled water to cover, pushing the noodles under the water to help them soften evenly. Set aside for 5-10 mins, until the noodles are completely soft. Mix the curry powder, turmeric, sugar, sesame oil, soy sauce and 1 tbsp water in a bowl.
• Heat the wok until very hot. Add the sunflower oil, onion and pepper. Stir-fry for 3-4 mins until softened and starting to brown in places. Drain the noodles and add to the pan, along with the sauce mixture and beansprouts. Stir-fry for a further 3-4 mins, tossing everything through the sauce, until hot. Adjust the seasoning with a little more soy or sugar, if you like, and scatter over the chilli, if you like more spice.

Steps:

• Season eggs with ½ teaspoon of kosher salt, and whisk well.
• Heat 1 tablespoon of oil in a large (12-inch) skillet or wok over medium-high, and, once hot, swirl the oil around and pour in the egg mixture. Allow the egg to set before pushing the egg to one side and tilting the pan to the opposite side. Cook this way until the egg is just set. Break the egg into large chunks (they'll break up into smaller pieces on their own), remove from pan and set aside. Wipe out the pan if necessary.
• Prepare the scallions by separating the white and green parts. Halve the white sections vertically so they are thinner, then cut into 2-inch segments. Cut the green parts into 2-inch segments.
• In the same skillet, heat 1 tablespoon of oil over medium-high, add the peppers and stir-fry for 2 to 3 minutes until softened. Add the garlic, then add the white parts of the scallions in stages. As the scallions wilt, add more and cook until charred, another 2 minutes. Remove from the pan and set aside.
• Return the skillet to the stovetop, reduce heat to medium and add 3 tablespoons of oil. Add the curry powder and 2 teaspoons of kosher salt, and stir vigorously to dissolve the curry powder, about 30 seconds.
• Increase heat to medium-high, add the drained vermicelli and ¼ cup of water, and drizzle with another 1 to 2 tablespoons of oil. Using tongs or long wooden chopsticks, toss the noodles well, ensuring that they are well coated in the curry mixture.
• Add the soy sauce and toss for 3 to 5 minutes, until the noodles are tender. Add the peppers, scallion whites and egg back to the pan, along with the scallion greens, and stir-fry for 1 to 2 minutes until the greens are wilted. Taste and season with more salt, if required.

Steps:

• Turn heat to high under a large, deep skillet, and add meat a little at a time, breaking it into small pieces as you do. Stir and break up meat a bit more, then add chickpeas. Keep heat high, and continue to cook, stirring occasionally until chickpeas begin to brown and pop, 5 to 10 minutes. Don't worry if mixture sticks a bit, but if it begins to scorch, lower heat slightly.
• Add cumin, chili or chili powder and garlic. Cook, stirring, for about a minute. Add reserved cooking liquid, and stir, scraping bottom of pan to loosen any browned bits. Season with salt and pepper, then turn heat to medium-low. Continue to cook until mixture is no longer soupy but not dry.
• Stir in olive oil, then taste, and adjust seasoning if necessary. Garnish if you like, and serve immediately, with rice or pita bread.