To save time, use rice noodles that are ready in an instant, just by pouring boiling water over top. If you can't find rice noodles, substitute capellini or angel hair pasta; cook to al dente according to package instructions.
| 6 oz (180 g) |
rice vemicelli noodles |
| 1 lb (500 g) |
Extra Lean or Lean Ground Beef |
| 4 |
green onions, thinly sliced |
| ½ cup (125 mL) |
EACH slivered carrot and sweet red pepper |
| 1 tbsp (15 mL) |
finely grated gingerroot |
| 2 |
cloves garlic, minced |
| 1 tbsp (15 mL) |
curry powder (mild, medium or hot) |
| ½ cup (125 mL) |
sodium-reduced beef broth |
| 2 tbsp (30 mL) |
sodium-reduced soy sauce |
| ½ to 1 tsp (2 to 5 mL) |
curry paste |
| ½ tsp (2 mL) |
granulated sugar |
| 1 can (19 oz/540 mL) |
canned chickpeas, rinsed and drained |
- Prepare rice vermicelli according to package directions; set aside.
- Cook beef, onions, carrot, red pepper, ginger, garlic and curry powder in large nonstick frypan over medium heat for 10 minutes or until meat is thoroughly cooked and liquid has evaporated.
- Stir in broth, soy sauce, curry paste and sugar; bring to boil. Add noodles and chickpeas; toss gently with tongs or fork to coat noodles. Heat through.