Sticky chickpea & noodle stir fry

Vegetarian
Total
30m
Prep
20m
Chill
0m
Cook
10m
This recipe contains 6 different plants

Nutrition per serving

  • 534

    Calories

  • 13.7g

    Fiber

  • 18.1g

    Protein

  • 87.8g

    Carbs

  • 12.1g

    Fats

  • 18.5g

    Sugar

Ingredients

2

Instructions

  1. 1

    Cook noodles according to instructions and drain once cooked.

  2. 2

    In a measuring jug add vegetable stock and cornflour – mixing well.

  3. 3

    Heat a wok on medium-high heat. Once hot, add oil, garlic, broccoli and carrot – add a splash of hot water, cover and cook for 4 minutes, stirring occasionally.

  4. 4

    Add the chickpeas and red bell pepper - cook for 2 minutes.

  5. 5

    To the wok, add soy sauce, rice wine vinegar, maple syrup, hoisin sauce, chilli flakes and mix.

  6. 6

    Give the cornflour mixture another stir and add it to the wok – cook for 2 minutes.

  7. 7

    Add the noodles to the wok – cook for 2 minutes. Once the sauce has thickened take it off the heat.

  8. 8

    Garnish with sesame seeds and chopped spring onion.

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