Sticky chickpea & noodle stir fry

Nutrition per serving
- 534
Calories
- 13.7g
Fiber
- 18.1g
Protein
- 87.8g
Carbs
- 12.1g
Fats
- 18.5g
Sugar
Ingredients
2
Instructions
- 1
Cook noodles according to instructions and drain once cooked.
- 2
In a measuring jug add vegetable stock and cornflour – mixing well.
- 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
Add the chickpeas and red bell pepper - cook for 2 minutes.
- 5
To the wok, add soy sauce, rice wine vinegar, maple syrup, hoisin sauce, chilli flakes and mix.
- 6
Give the cornflour mixture another stir and add it to the wok – cook for 2 minutes.
- 7
Add the noodles to the wok – cook for 2 minutes. Once the sauce has thickened take it off the heat.
- 8
Garnish with sesame seeds and chopped spring onion.
If you enjoy these recipe, please consider supporting me for just the cost of a coffee... Buy me a coffee