30 Minute Vegan Stir Fry Sesame Noodles with Chickpeas & Basil
User Reviews
5
30 Minute Vegan Stir Fry Sesame Noodles with Chickpeas & Basil
Description
The recipe involves preparing a flavorful sesame-based sauce using soy sauce, water, garlic, coconut sugar, toasted sesame oil, rice vinegar, ginger, sesame seeds, and red pepper flakes thickened with arrowroot starch. Vegetables including onion, carrots, broccoli, and red bell pepper are stir-fried until tender yet crisp. Chickpeas are warmed through in the sauce, which thickens quickly over low heat to coat the ingredients. Cooked rice noodles are mixed with the veggies and sauce, and fresh basil and roasted cashews are added at the end for an herbaceous note and texture contrast. The dish is finished with extra sesame seeds and scallions for garnish.
This noodle stir fry works well as a satisfying vegan main course. The sauce has a balance of umami, sweetness, and mild heat, while the noodles and chickpeas provide substance, making it practical for a filling meal. It can be customized with pre-chopped veggies or prepared sauce to save time.
Leftover stir fry keeps well refrigerated for up to four days and reheats quickly in a microwave. Preparing components in advance enables faster cooking, and swapping noodles or nuts is possible while maintaining the core flavors.
Ingredients
- For the sauce:
- 1/3 cup soy sauce low sodium, or coconut aminos
- ⅓ cup water
- 3 cloves garlic minced
- 2 tablespoons coconut sugar or brown sugar or 1 tablespoon pure maple syrup
- 1 tablespoon sesame oil preferably toasted sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon ginger fresh grated
- 1 tablespoon sesame seeds or 1 tablespoon tahini
- ½ teaspoon red pepper flakes
- ½ tablespoon arrowroot starch or cornstarch
- For the veggies & chickpeas:
- 1 tablespoon toasted sesame oil
- ½ onion white, cut into large chunks
- 2 carrot large, thinly sliced
- 1 red bell pepper chopped
- 1 broccoli large head, chopped into florets
- 1 chickpeas 15 ounce can, rinsed and drained
- For the noodles:
- 10 ounces stir fry rice noodles or ramen noodles or soba noodles
- For serving:
- ½ cup basil leaves ribboned/julienned
- 1/2 cup cashews roasted, chopped
- scallions green part of the onion only
- sesame seeds extra
Instructions
- First make your stir fry sauce: in a medium bowl, whisk together the soy sauce, water, garlic, coconut sugar, sesame oil, rice vinegar, fresh ginger, sesame seeds, red pepper flakes and arrowroot starch (or 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 or until broccoli is slightly tender but still have a bite.
- 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, fresh basil ribbons and cashews; toss again to combine. Garnish with scallions and sesame seeds. Serves 4.
Notes
- Chop vegetables and prepare the stir fry sauce ahead of time for quicker cooking on the day.
- Store leftovers in airtight containers in the refrigerator for 3-4 days and reheat in the microwave before serving.
- Customize the recipe easily by using different noodles or nuts if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 595 kcal
% Daily Value*
| Serving | 1serving (based on 4) | |
| Calories | 595cal | 30% |
| Carbohydrates | 95.4g | 32% |
| Protein | 15.1g | 30% |
| Fat | 17.8g | 27% |
| Saturated Fat | 2.7g | 14% |
| Fiber | 8.8g | 35% |
| Sugar | 14.2g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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