Basil Chickpea Noodles

[vegan] quick and healthy, using East Asian sauces.


Serves 2

  • 1/2 cup broccolini, chopped
  • 1/2 cup bell pepper, sliced
  • 2 sticks green onion, chopped, white and green parts separated
  • 3-6 cloves garlic
  • 1 tsp ginger, minced
  • 1 pack of ramen noodles
  • Light and flavorful cooking oil
    • I recommend avocado or olive oil. This'll affect the taste of the outcome a lot, so pick an oil whose taste you like
      • as opposed to, say, stews whose other spices and ingredients will overpower the cooking oil or grease you may initially use
  • 1/2 cup cooked chickpeas
  • 1/4 cup mushrooms, sliced
  • 1/4 cup basil, roughly chopped
  • Toasted sesame seeds for garnish
  • For sauce
    • 1 1/2 tbs soy sauce
    • 1 tbs hoisin sauce
    • 2 tbs chili oil
    • Splash of lime or lemon juice


  1. Heat a pan to medium heat.
  2. Add cooking oil to pan.
  3. Combine sauce ingredients in a bowl.
  4. Bring a pot of water to boil for the noodles.
  5. When oil in pan is hot, sauté garlic and onion there for about a minute.
  6. Add mushrooms, chickpeas, white parts of green onion, and bell pepper to the pan to sauté for 2-3 more minutes.
  7. When water is boiling, add salt and noodles. Cook noodles to about half done per package instructions.
  8. Strain noodles from water.
  9. Add noodles and sauce to the pan.
  10. Sauté altogether for another 2 minutes.
  11. Turn off heat.
  12. Stir in basil leaves.
  13. Serve, garnishing with green parts of green onion and toasted sesame seeds.