Chickpea and Vegetable Stir-Fry with Rice Noodles

You know those nights when you’re staring into the fridge, hoping a delicious dinner will magically assemble itself? I’ve been there more times than I’d like to admit. That’s exactly why this Chickpea and Vegetable Stir-Fry has become my ultimate kitchen sidekick. It’s the kind of meal that comes together in the time it takes to watch a sitcom, doesn’t ask for any fancy ingredients, and somehow still feels like a huge flavor victory. Let me show you how it’s done.

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Try my Chili Garlic Noodles recipe.

Why You’ll Love This Recipe

Alright, let’s cut to the chase. This isn’t just another stir-fry. Here’s why it’s about to become your new weeknight hero:

→ It’s Seriously Fast. We’re talking 30 minutes, start to finish. Your favorite takeout spot might even be jealous of how quickly this comes together on a busy night.

→ Wallet-Friendly Goodness. For around $20, you get a whopping six servings. That’s a delicious, healthy meal for less than the price of a fancy coffee. Your budget will thank you.

→ No Stress, Just Cook. The steps are super simple mostly just chopping, whisking, and tossing. If you can work a skillet, you can absolutely master this recipe.

→ The “Clean Out the Fridge” Dream. Got a zucchini? Toss it in. Swap the red pepper for a yellow one? Go for it! This recipe is a fantastic template for using whatever veggies you have on hand.

→ Flavor for DAYS. Forget bland health food. The sauce is the real star here a perfect balance of savory, slightly sweet, and a tiny kick of heat. It’s so good, you’ll want to drink it.

It Makes You Feel Great. Packed with veggies, plant-based protein from chickpeas, and light rice noodles, this is a meal that fuels you right without weighing you down.

Try my Asian Mushroom Noodles Stir Fry recipe.

What You’ll Need To Make

NOTE: For measurements and rest of the ingredients check the recipe card below.

Okay, let’s geek out for a second on what makes this dish so darn good. It’s all about a few rockstar ingredients that do the heavy lifting:

→ Chickpeas: Forget bland tofu or expensive meat! Chickpeas are my go-to for a cheap, protein-packed punch. They get nice and cozy in the sauce, soaking up all that flavor while giving the stir-fry a satisfying, hearty feel.

→ That Magic Sauce: This is the heart and soul of the dish! Using tamari (a richer, gluten-free cousin of soy sauce) instead of regular soy sauce gives it a deep, savory base. Then, the fresh ginger and garlic bring that zesty, aromatic kick that makes your kitchen smell incredible. A little coconut sugar and rice wine vinegar balance it all out with the perfect sweet-and-tangy vibe.

→ The Veggie Crunch: We’re using a classic trio carrots, broccoli, and bell pepper for a reason. They each cook at a similar rate and provide an awesome mix of colors and textures, from the crisp bite of the broccoli to the sweet crunch of the pepper. It’s a texture party in every forkful!

→ The Fun Finishes: Don’t you dare skip the garnishes! A big handful of fresh basil and roasted cashews tossed in at the end are game-changers. The basil adds a bright, fresh note, and the cashews give you that irresistible salty crunch. It’s the detail that makes it feel like a restaurant-quality meal, right from your own kitchen.

NOTE: For measurements and rest of the ingredients check the recipe card below.

What You’ll Need To Do

Time required: 30 mins Serves: 6

Alright, let’s get cooking! This comes together in a flash, so it’s best to have everything ready to go.

1. Whip Up That Magic Sauce.

Grab a medium bowl and toss in all of your sauce ingredients. Give it a really good whisk until everything is friends and the coconut sugar has dissolved. Set this yummy sauce aside for its big moment later.

2. Sizzle Those Veggies.

Pour 1 tablespoon of sesame oil into a large skillet or wok and heat it over medium heat. Once it’s shimmering, add your onion and carrots. Let them sizzle and get to know each other for 2-4 minutes, until the onions are starting to turn translucent.

3. Bring in the Back-Up Crew.

Time for the bell pepper and broccoli to join the party! Toss them in and keep stirring frequently for about 6-8 minutes. You’re looking for the broccoli to be just tender but still have a bit of a crunch we love a veggie with personality!

4. Cook Your Noodles (Multitasking time!).

While the veggies are doing their thing, cook your rice noodles according to the package directions. Once they’re done, drain them and set them aside. See? You’re a kitchen wizard!

5. Bring It All Together!

Back to your skillet! Add the drained chickpeas to the cooked veggies. Now, reduce the heat to low and pour in that beautiful sauce you made earlier. Stir everything together and let it cook for just 2 more minutes. You’ll see the sauce start to thicken up and cling to every veggie and chickpea this is the good stuff!

6. The Grand Finale.

Take the skillet off the heat and add in your cooked rice noodles, fresh basil, and most of those crunchy roasted cashews. Toss, toss, toss until everything is beautifully coated in that glossy sauce.

Serve it up in bowls and garnish with the green onions and the rest of the cashews for a little extra crunch. Dig in and enjoy your fantastic, feel-good meal

• Glycemic Index (GI): Medium (Around 50-60)
• Glycemic Load (GL): Medium (Around 20-25)

Mix It Up! Easy Ingredient Swaps

No red bell pepper? No problem! This recipe is super flexible. Here are some easy swaps to use what you have or cater to your cravings:

Protein Power-Ups

• Chickpeas: Swap them for a can of drained black beans or butter beans. For a classic take, use extra-firm tofu (cubed and pan-fried first) or edamame.

Veggie Village

• Broccoli: Cauliflower florets, green beans, or asparagus spears (cut into pieces) are all fantastic stand-ins.
• Red Bell Pepper: Feel free to use a yellow or orange bell pepper for the same sweet crunch. Sugar snap peas or thinly sliced zucchini would also be delicious here.
• Carrots: Try sliced celery for a different crunch or thinly sliced sweet potato for a sweeter, heartier twist (just cook it a bit longer).

Nut & Herb Notes

• Cashews: Chopped peanuts, almonds, or sunflower seeds will give you that same satisfying crunch.
• Basil: Fresh cilantro or chopped green onions mixed in at the end would be a fresh and tasty alternative.

Noodle Knowledge

• Rice Noodles: Any quick-cooking noodle works! Try soba noodles, whole wheat linguine, or even ramen noodles (discard the seasoning packet). For a low-carb option, serve it over quinoa or cauliflower rice.

Sauce Switcharoos

• Tamari: Soy sauce or liquid aminos work perfectly if you don’t need it to be gluten-free.
• Coconut Sugar: An equal amount of brown sugar, maple syrup, or even honey will do the trick.
• Rice Wine Vinegar: Lime juice or apple cider vinegar are great substitutes for that needed tang.

The goal is to get a delicious dinner on the table, so use this recipe as a guide and have fun with it.

Try my Teriyaki Steak with Pak Choi and Noodles recipe.

Feeling Fancy? Let’s Kick It Up a Notch!

Mastered the basic recipe and ready to play? Here are some delicious twists to keep things exciting:

Flavor & Sauce Twists

• Spicy Kung Pao: Add 1-2 tablespoons of sriracha or a spoonful of chili-garlic paste to the sauce. Throw in a handful of dried red chilies with the veggies for an authentic, fiery kick. 🌶️
• Creamy Coconut Curry: Swap the water in the sauce for canned coconut milk and add a tablespoon of red or yellow curry paste. You’ll get a rich, creamy, and aromatic curry noodle bowl.
• Zesty Orange: Add the zest and juice of one orange to the sauce, plus a extra teaspoon of rice vinegar, for a bright, tangy Orange “Chicken”-inspired vibe.
• Peanutty Bliss: Whisk 2-3 tablespoons of creamy peanut butter into the sauce mixture. It will create a luscious, rich, and savory sauce that’s absolutely irresistible.

Texture & Topping Tweaks

• Get Crispy: For an amazing texture contrast, pan-fry the drained chickpeas separately in a little oil until super crispy, then sprinkle them on top at the end instead of cooking them with the veggies.
• Pickle Punch: Right before serving, top your bowl with a handful of quick-pickled onions or a drizzle of kimchi for a fantastic tangy, fermented crunch.
• Herb Garden: Swap the basil for fresh mint or cilantro, or use a combination of all three for an incredibly fresh and fragrant finish.

Hearty Add-Ins

• Leafy Greens: In the last 2 minutes of cooking the veggies, toss in a few big handfuls of spinach or kale to wilt down and get your greens in.
• Sweet & Savory: Toss in 1/2 cup of diced pineapple or mango with the bell pepper. The sweet, juicy bursts are a game-changer against the savory sauce.

Try my Tempeh Peanut Noodles recipe.

My Top Tips for Stir-Fry Success

Want to make this recipe absolutely foolproof? I’ve made this a bunch and here are my best tips to get it perfect every single time.

1| Prep First, Cook Second. This recipe comes together FAST. Do all your chopping and make your sauce before you even turn on the stove. Trust me, it makes the process so smooth and stress-free. (This is called “mise en place” if you wanna be fancy 😉).

2| Don’t Crowd the Pan. If your skillet isn’t huge, cook the veggies in two batches. Overcrowding steams them instead of giving them that nice, slight crispness we love in a stir-fry.

3| Taste Your Sauce! Before you pour it in, give the sauce a quick taste. Want it sweeter? Add a pinch more sugar. More tang? A splash more vinegar. You’re the boss of the flavor!

4| Undercook Your Noodles Slightly. Rice noodles keep cooking even after you drain them. So, take them off the heat when they’re just tender. They’ll finish softening when you toss them with the hot sauce and veggies, preventing a mushy mess.

5| The Garnish is Non-Negotiable. Seriously, don’t skip the green onions, extra sesame seeds, or cashews! They add a fresh flavor and a crucial crunch that takes the whole dish from “good” to “OMG.”

6| Customize the Heat. ½ tsp of red pepper flakes gives a gentle warmth. If you love spice, kick it up to 1 tsp or add a drizzle of sriracha at the end. For a mild version, you can leave it out entirely!

7| Got Leftovers? They store great! Just know the noodles will soak up the sauce. When reheating, add a tiny splash of water or tamari to loosen it all up again.

Try my Sesame Noodles With Pan Fried Sea Bass recipe.

Keep It Tasty & Thrifty

Love a delicious meal that’s kind to your wallet? Here are my favorite hacks to make this stir-fry even more budget-friendly:

1| Be Your Own Chopper. Grab whole carrots and a head of broccoli instead of pre-cut florets and baby carrots. A little extra peeling and chopping saves a surprising amount of cash.

2| Spice Jar Power. No fresh ginger or garlic? No problem! For this recipe, ¼ teaspoon of garlic powder and ½ teaspoon of ground ginger can stand in for the fresh stuff in a pinch.

3| Go Generic. Store-brand soy sauce (instead of tamari), canned chickpeas, and generic vegetable oil work just as well as the name-brand items. Your taste buds won’t know the difference, but your wallet will.

4| Nut-Free Crunch. Cashews are delicious but can be pricey. Sunflower seeds or even crushed peanuts are fantastic, affordable alternatives for that satisfying crunch.

5| Frozen Veggie Win. Don’t shy away from frozen stir-fry vegetable blends! They’re often cheaper than buying everything fresh and work perfectly in this dish just thaw and pat them dry before adding.

6| Big Batch = Big Savings. This recipe already makes six servings, which is a win! Leftovers are perfect for lunch the next day, making it cheaper and healthier than buying lunch out.

7| Swap the Sweetener. Out of coconut sugar? Plain old brown sugar works exactly the same and is a pantry staple for most of us.

Try my Vegetable Pad Thai Noodles recipe.

How to Serve It Up

This stir-fry is a superstar all on its own, but if you want to make it a full-on feast, here are some of my favorite ways to round it out:

1| Keep It Simple & Fresh: My go-to is a quick side salad with a simple lime vinaigrette. The cool, crisp greens are the perfect contrast to the warm, savory noodles.

2| Add a Creamy Sidekick. A big spoonful of store-bought vegan kimchi or quick-pickled cucumber slices on the side adds a fantastic tangy crunch that cuts through the rich sauce.

3| Top It Like a Pro. Set up a little topping bar with extra sriracha, lime wedges, and chopped cilantro. Let everyone customize their own bowl it makes dinner more fun!

4| Make It a Fakeaway Night. Serve it in those classic Chinese takeout containers for a super fun “fakeaway” experience at home. The kids (and let’s be honest, adults too) will love it!

5| Pair with a Simple Soup. Start the meal with a light miso soup or a simple egg drop soup. It feels fancy but takes just minutes to make.

6| The Perfect Drink Pairing. A crisp lager, a glass of ginger beer, or even a simple iced green tea are all amazing, refreshing partners for this flavorful dish.

Try my Thai Basil Tofu Stir-Fry (Pad Krapow) recipe.

Storage & Reheating Tips

Made a double batch? Awesome! Here’s how to keep your leftovers tasting fresh and fantastic.

Storing Your Leftovers:

• Let the stir-fry cool completely before storing this keeps everything from getting soggy.
• Pop it in an airtight container and stick it in the fridge. It’ll stay perfect for 3-4 days.

Freezing for Later:

• This dish freezes okay, but just a heads-up, the noodles can become a little softer when thawed.
• If you do freeze it, use a freezer-safe container and try to eat it within 2-3 months for the best texture.

Reheating Like a Pro:

• The Skillet is Your Best Friend! For the best results, reheat it in a skillet or wok over medium heat. Add a splash of water or tamari to loosen the sauce back up and stir until it’s hot all the way through.
• Microwave Quick-Fix: In a pinch, the microwave works too! Just place a portion in a microwave-safe bowl, sprinkle a teaspoon of water over the top, and cover it loosely. Heat in 30-second intervals, stirring each time, until warm.

Try my Spaghetti with Broccoli and Creamy Harissa Sauce recipe.

Final Thoughts

And there you have it a meal that proves you don’t need a lot of time or money to eat something seriously good. I really hope this recipe finds a spot in your regular rotation like it has in mine. If you give it a whirl, I’d love to hear how it turned out for you. Now, go grab that skillet and claim your kitchen victory for the night. Happy cooking.

Recipe Card