QUICK ASIAN BEEF RAMEN NOODLES
Recipe video above. A great quick ramen noodle recipe that requires very little prep. The trick here is to caramelise the beef well - makes all the difference! TIP: Don't cook the ramen noodles any longer than it says to on the packet! So basically, this HAS to be a super quick recipe :) Now available: Chicken and vegetable version!
Provided by Nagi
Categories Mains
Time 15m
Number Of Ingredients 14
Steps:
- Mix Sauce.
- Heat oils in a medium skillet over high heat. Add onion and garlic, cook for 1 1/2 minutes until starting to go golden.
- Add beef and cook, breaking it up as you go, until it changes from pink to light brown.
- Add Sauce and cook for 2 to 3 minutes until well caramelised (see video).
- Push beef to the side to make enough space for the noodles. Add water, place noodles in water.
- Leave for 45 seconds then turn.
- Leave for 30 seconds, then untangle the noodles, then toss through the beef.
- Add beansprouts, toss for 1 minute until sauce reduces to coat the noodles and the noodles are cooked. (Note 7)
- Serve immediately, garnished with green onions and sesame seeds.
Nutrition Facts : Calories 626 kcal, Carbohydrate 58 g, Protein 20 g, Fat 27 g, SaturatedFat 8 g, Cholesterol 71 mg, Sodium 1200 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
SINGAPORE NOODLES WITH GROUND BEEF AND CHICKPEAS
This is an easy recipe that gets it's inspiration from an Indonesian fried rice dish called Nasi Goreng. You may adjust the hot chili paste and curry to taste. prep time does not include cooking the noodles. This dish is is really good!
Provided by Kittencalrecipezazz
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 512.4, Fat 8.3, SaturatedFat 2.9, Cholesterol 70.4, Sodium 883.9, Carbohydrate 70.3, Fiber 9.3, Sugar 4.1, Protein 38.3
SINGAPORE BEEF STIR-FRY
A slightly sweet, aromatic noodle stir-fry of beef, baby corn, snap peas, and spinach that you will want to make again and again!
Provided by emmacatalina
Categories World Cuisine Recipes Asian
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Combine white parts of the green onions, red chile pepper, green chile pepper, and garlic in a large bowl. Add dark soy sauce, 3 tablespoons walnut oil, and brown sugar; mix marinade well. Add beef to marinade, cover, and refrigerate for a minimum of 15 minutes and up to 24 hours.
- Bring a large pot of salted water to a boil. Add egg noodles; cook until softened but still firm to the touch, 2 to 3 minutes. Drain.
- Cook spinach in a separate pot of boiling, lightly salted water until wilted, 3 to 5 minutes. Drain and set aside.
- Heat 1 teaspoon walnut oil in a wok. Add green parts of the green onions, bell pepper, snow peas, baby corn, and 1/2 teaspoon soy sauce. Stir-fry until lightly browned, yet still crisp, 2 to 3 minutes. Remove from the wok.
- Stir-fry noodles, 1 teaspoon oil, and 1/2 teaspoon soy sauce in the same wok until crisp, 1 to 2 minutes. Transfer to a plate.
- Heat 1 teaspoon oil in the wok and stir-fry marinated beef and some of the sesame seeds in batches until fully cooked, 3 to 4 minutes. Add cooked vegetables back to the wok and stir-fry until heated through, about 2 minutes.
- Place a light layer of drained spinach over the noodles and pour stir-fry mixture on top.
Nutrition Facts : Calories 516 calories, Carbohydrate 38.5 g, Cholesterol 117.7 mg, Fat 27.7 g, Fiber 7.5 g, Protein 30.4 g, SaturatedFat 5.7 g, Sodium 1127.4 mg, Sugar 6.5 g
CRISPY CHICKPEAS WITH BEEF
Related to a classic chili, this fast-cooking recipe combines legumes, meat and spices, with excellent results. This dish works equally well with canned or home-cooked chickpeas; if you like a bit more kick, double or triple the ancho chiles or chile powder. Turmeric or saffron also work well. Don't want to use ground beef? Ground turkey, chicken or pork would sub in well here; add a little oil to the pan first. For a bit more flavor, add a clove or two of chopped garlic to the browning meat. The point is: improvise.
Provided by Mark Bittman
Categories easy, quick, weeknight, appetizer, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 584, UnsaturatedFat 14 grams, Carbohydrate 57 grams, Fat 26 grams, Fiber 16 grams, Protein 33 grams, SaturatedFat 7 grams, Sodium 701 milligrams, Sugar 10 grams, TransFat 1 gram
SINGAPORE NOODLES
My local Chinese restaurant makes a wonderful version and this recipe, from "Stir-Frying to the Sky;s Edge" by Grace Young, is the closest to it that I have found. The barbecued Chinese pork can be found in Chinese markets, but I make my own, Recipe #269360 . I do not use the bell pepper and use perhaps half the scallions. While it's best hot out of the wok, I happily munch it stone-cold.
Provided by duonyte
Categories Curries
Time 50m
Yield 2-3 serving(s)
Number Of Ingredients 16
Steps:
- Soak the noodles in a large pan or bowl with enough warm water to cover for 20 minutes or until they are soft and pliable. Drain in a colander, shaking well to remove excess water. Using kitchen shears, roughly cut the noodles into 6 to 8 inch long pieces.
- In a small bowl, combine the broth, soy sauce and rice wine.
- Heat a 14 in wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tbl of the oil, add the garlic, ginger, and pepper flakes, then, using a spatula, stir-fry 10 seconds or until the aromatics are fragrant.
- Add the shrimp and stir-fry 1 minute or until the shrimp have just turned pink/orange but are not cooked through. Transfer the shrimp to a plate.
- Swirl the remaining 2 tbl oil into the wok, add the bell peppers and stir fry 30 seconds or until the peppers are bright green. Add the curry powder and stir-fry 5 seconds or until the curry is fragrant.
- Swirl the broth mixture into the wok, add the drained noodles, and stir-fry until they are completely coated in the curry mixture. Sprinkle on the salt,, sugar, and pepper and stir-fry 1 to 2 minutes, or until the noodles are just tender.
- Add the shrimp and pork and stir-fry 1 to 2 minutes or until the shrimp are just cooked through and all the liquid has been absorbed by the noodles.
- Stir in the scallions and serve.
Nutrition Facts : Calories 880.7, Fat 35.4, SaturatedFat 8.2, Cholesterol 214.6, Sodium 1205.7, Carbohydrate 96, Fiber 7.7, Sugar 7.1, Protein 43.9
SINGAPORE NOODLES
Adapted from Company's Coming Pasta cookbook. One of our favourites, it can be hot, hot, HOT, or just toasty warm, depending on the amount of spice you want to use. Since my daughters were born, I've actually completely omitted the red pepper and it's still delicious. You can also adjust the servings by the amount of pasta you use. Another thing you may want to adjust is the amount of sauce. This dish isn't particularly moist, so I often add extra oyster sauce and/or plum sauce at the table. Then just add egg rolls and Japanese Coleslaw or a sweet salad and you've got a perfect meal for entertaining that's simple and quick enough for anytime.
Provided by Swan Valley Tammi
Categories One Dish Meal
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 792.2, Fat 25.8, SaturatedFat 9.2, Cholesterol 106.7, Sodium 761.6, Carbohydrate 91.5, Fiber 5, Sugar 2.4, Protein 45.4
EASY SINGAPORE NOODLES
Cater for the whole family with our Singapore noodles. They're healthy and vegan, making an ideal accompaniment to a Chinese meal or just on their own
Provided by Cassie Best
Categories Dinner, Main course
Time 30m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 288 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.9 milligram of sodium
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