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Nutrition Facts
Serving Size 1 (386g) Recipe makes 4 servings
Calories 512
Calories from Fat 74		(14%)
Amount Per Serving		%DV
	Total Fat 8.3g	12%
	Saturated Fat 2.9g	14%
	Monounsaturated Fat 3.0g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.4g
Cholesterol 70mg		23%
Sodium 883mg		36%
Potassium 897mg		25%
Total Carbohydrate 70.3g		23%
	Dietary Fiber 9.3g	37%
	Sugars 4.1g
Protein 38.3g		76%
detailed view... how is this calculated?

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⁽⁷⁾ RATE IT NOW Print Recipe

By: KITTENCAL
Mar 10, 2007

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!

SERVES 4 (change servings and units)

Ingredients

6 ounces rice vermicelli (or use angel hair pasta broken in half)
1 lb extra lean ground beef
1-2 tablespoon fresh minced garlic
5 green onions, chopped
1 jalapeno pepper (seeded and chopped) (optional)
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)
1/2 cup beef broth
2 tablespoons low sodium soy sauce
1/2-1 teaspoon hot chili paste (or 2 tablespoons Asian chili sauce)
1 teaspoon sugar
1 (19 ounce) can chickpeas (rinsed and drained)
black pepper
salt (optional)
chopped green onion (optional)

Directions

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 cooked noodles and chickpeas; toss to combine until heated through.
6
Sprinkle with green onions.

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Featured Reviews for This Recipe

From: Chef Jean Louise

On Apr 7, 2009

This is an excellent dish with a nice heat and complex flavor. My husband had the leftovers the next day and said they were great. Thanks for posting!

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From: Peachie Keene

On Nov 29, 2008

This was fabulous!! I trusted several other reviewers reccomendations for adding extra spice and wished I hadn't though. LoL! I used a HOT curry and a HOT chili sauce - our mouths were burning! But the flavor was wonderful and this has become a favorite in our home. Next time I think I am going to do it with ground turkey or chicken Oh... P.S. I used spaghetti broken into small pieces.

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From: Dr. Jenny

On Oct 13, 2007

I was surprised to find that, as another reviewer suggested, we, too could have gone hotter with this recipe. I followed the directions exactly and used the chili sauce. Maybe if I would have used the hot chili paste, it would have given the dish the desired heat. I ended up adding more chili sauce to the finished dish to give it more flavor. While not difficult to make, the prep takes awhile. Overall, we enjoyed it. Thanks for posting.

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From: Mrs.R

On Aug 28, 2007

Kit, this was marvelous!!! I made some changes, not because I didn't agree with the recipe, but because I didn't want to make a trip to the grocery store. I used 2 pkgs. ramen noddles instead of vermicelli because I had some ramen I wanted to use up. I added some more veggies from a stir-fry frozen veggie mix....broccoli, cauliflower, baby corn, peas, etc, and those were a great addition! I upped the beef broth the 1 cup and added a little cornstarch because I wanted to make this recipe stretch a bit. I also used 1/2 lb of ground turkey instead of 1 lb of beef....trying to save a little money. The flavors and aroma of this are just delightful! Thanks so much for another winner Kittencal!

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