The easiest stir-fry ever! You can add in your favorite veggies, or what you have on hand, making this the perfect frugal meal. Quick, made in less than 30 minutes, and vegan!
Stir-fries are perfect for quick weeknight meals. They’re easy to make, take less than 30 minutes from start to finish, and make great use of fresh vegetables. But what really sets this stir-fry apart from the others, is that it’s loaded with protein, without any meat at all.
Quinoa noodles are my new favorite find. While I love my veggie noodles, sometimes you just need a comforting meal of good old pasta noodles. I grew up eating a lot of spaghetti and macaroni & cheese, so pasta brings back warm childhood memories for me.
While my tastes were more simple back then, I prefer flavors and textures that are a bit more complex now. When it comes to noodles though, it doesn’t matter what type of cuisine you cook them with, they’re still comforting and satisfying.
- 1 – 8 ounce package Tresomega Nutrition Organic Gluten Free Quinoa Spaghetti
- 1 tablespoon olive oil
- 1 – 15 ounce can chickpeas, rinsed and drained
- 1 small stalk broccoli, cut into florets
- 1 medium red bell pepper and 1 green bell pepper, halved, then cut into slices
- 1/2 of a small red onion, chopped
- 2 tablespoons fresh cilantro leaves, chopped
- 1/3 cup soy sauce
- 1 tablespoon brown sugar, packed
- 1 teaspoon freshly grated ginger
- 1 – 2 cloves garlic, minced (I love garlic so I added two)
- 1/2 teaspoon sesame oil
- Fresh ground black pepper to taste
In a bowl, whisk together soy sauce, brown sugar, ginger, garlic, sesame oil, and pepper. Add chickpeas and stir to coat. Set aside.
In a large pot of boiling water, cook noodles according to package instructions and drain well.
Heat olive oil in a large skillet over medium high heat. Add chickpeas and 2 tablespoons of the soy sauce mixture, and cook, stirring occasionally, about 2 – 3 minutes. Set aside.
Add broccoli, bell peppers, and onion to the skillet. Cook, stirring frequently, about 3 – 4 minutes.
Stir in noodles, chickpeas, cilantro, and the rest of the soy sauce mixture, until well combined and heated through, about 2-3 minutes.