One-Pot Sesame Basil Noodles with Chickpeas

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


  1. 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.
  2. 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.
  3. While the veggies are cooking, make your stir fry rice noodles according to the directions on the package. Then drain and set aside.
  4. 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.