Miz Chef

Cooking Up a Healthy Life

Chinese Noodle Stir-Fry with Chickpeas

3 Comments

This week, I’d like to share my recipe for Chinese Noodle Stir-Fry with Chickpeas. There’s nothing like a bowl of noodles, no matter what type of cuisine you’re cooking. It’s comforting and satisfying with layers of flavors and textures. The great thing about noodles is that you can a have them with anything and add anything to them.IMG_2595

One of my favorite way to have noodles is stir-fried with lots of vegetables. I particularly like cabbage, so I start with that and build from there.

I also had some fresh chickpeas and green peas that I had shelled from their pods and needed to use them, so I threw those in as well. Green peas are often found in stir-fries and Asian noodle dishes, but chickpeas not so much. I found them to work beautifully in a stir-fry, especially since I’m a little clumsy with chopsticks and was able to pick up the chickpeas fairly well. Their meaty, firm texture also made a nice contrast to the tender noodles and vegetables.

So, here’s the recipes. Enjoy!

Chinese Noodle Stir-Fry with Chickpeas

2 teaspoons coconut or sunflower oil
10 ounces cremini or baby bella mushrooms, thinly sliced
1 10-ounce package Chinese noodles (your preference)
2 teaspoons sesame oil
3 large garlic cloves, sliced
2 cups sliced cabbage
1 small carrot, diced small
1 medium red bell pepper, chopped
½ chickpeas, black-eyed peas, or soy beans
¼ green peas
2 cups greens (spinach, chard, kale, amaranth leaves, etc.)
1 tablespoon soy sauce
2 sliced scallions for garnish

1. Heat coconut oil in a wide skillet. Add the mushrooms and sauté, stirring often, until golden brown, about 15 minutes. Remove mushrooms with a slotted spoon and set aside.

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2. Meanwhile, cook noodles according to package directions.

3. In same pan, add 1 teaspoon sesame oil in a wok or large. Add garlic and cook until fragrant, 1 or 2 minutes. Add cabbage, carrot, and pepper and stir-fry until crisp-tender, about 8 to 10 minutes. Add beans, peas, mushrooms, and soy sauce and continue stir-frying another 2 to 3 minutes.

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4. Add greens cook until wilted. Stir in remaining sesame oil.

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5. Add the cooked noodles and stir to combine. Divide between 2 bowls and garnish with scallions.

Makes 2 servings.

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Author: Miz Chef

I am an Agent of Food—a writer, cookbook author, and personal chef.

3 thoughts on “Chinese Noodle Stir-Fry with Chickpeas

  1. I never though to add chickpeas to asian dishes – yum!

    Like

  2. Pingback: I Cooked: Noodle Stir-Fry with Chickpeas - Laughs Loudly and Often

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