We love this dish because it takes under 30 min to make and you can use up any extra veggies you have on hand!
(Serves about 4)
- 10 ounces stir fry rice noodles (or ramen or soba noodles)
- 1/3 cup low sodium soy sauce
- ⅓ cup water
- 4 cloves garlic, minced
- 2 tablespoons brown sugar
- 2 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon fresh grated ginger
- 1 tablespoon sesame seeds
- ½ teaspoon red pepper flakes
- ½ tablespoon cornstarch
- ½ white onion, cut into large chunks
- 2 large carrots, thinly sliced
- 1 red bell pepper, chopped
- 1 large head of broccoli, chopped into florets
- 1 (15 ounce) can chickpeas, rinsed and drained
Optional garnish: cashews, basil leaves, sesame seeds
Optional meat/protein pairing: chicken, pork, tofu
- Start to boil some water in a pot. Then, make your stir fry sauce: in a medium bowl, whisk together the soy sauce, water, garlic, brown sugar, 1 tbsp sesame oil, rice vinegar, fresh ginger, sesame seeds, red pepper flakes and cornstarch. Set aside.
- Add 1 tablespoon sesame oil to a large pot then add in chopped onion and sliced carrots and cook for 2-4 minutes until onions begin to soften. Next add in broccoli and bell pepper and cook, stirring frequently, for an additional 6-8 minutes.
- While the veggies are cooking, make your stir fry rice noodles according to the directions on the package. Then drain and set aside.
- Add the drained chickpeas to the pot with the cooked veggies. Immediately turn the heat to low and add in the sauce. Cook for an additional 2 minutes over low heat until the sauce begins to thicken a bit. It should be nice and saucy. Stir in rice noodles. Garnish with other ingredients if desired.