Dinner / Asian-inspired
Peanut Chickpea Noodles
Fast noodles with chickpeas, crunchy vegetables, and a peanut-lime sauce that uses ordinary cupboard ingredients.
Ingredients
Metric
- 250 g noodles
- 1 can chickpeas, drained
- 1 carrot, grated
- 1 red pepper, sliced
- 3 tbsp peanut butter
- 1 lime
- 2 tbsp soy sauce
- 1 tsp honey or sugar
- 1 tbsp oil
US
- 9 oz noodles
- 1 can chickpeas, drained
- 1 carrot, grated
- 1 red pepper, sliced
- 3 tbsp peanut butter
- 1 lime
- 2 tbsp soy sauce
- 1 tsp honey or sugar
- 1 tbsp oil
Make next
Chicken Taco Rice Bowls
Colourful bowls of spiced chicken, rice, beans, corn, and a quick lime dressing.
chicken and ricequick dinnermeal prep
Egg Fried Rice
Fast fried rice made with eggs, leftover rice, vegetables, and a simple soy-garlic sauce.
quickleftoversvegetarian
Smoky Chickpea Tomato Soup
A rich blended chickpea and tomato soup with paprika, cumin, and a bright squeeze of lemon.
chickpea and tomatosoupvegan
Method
- Cook noodles according to the packet and drain.
- Whisk peanut butter, lime juice, soy sauce, honey, and 3 tbsp hot water.
- Warm oil in a pan and cook pepper and carrot for 3 to 4 minutes.
- Add chickpeas and cook until hot.
- Toss in noodles and peanut sauce, adding more water if needed.
- Taste and finish with lime, chilli, or herbs if you have them.
Substitutions
Peanut butter
tahini, cashew butter, sunflower seed butter
Noodles
spaghetti, rice, couscous
Chickpeas
edamame, white beans, shredded chicken
Storage and Reheating
- Refrigerate for up to 3 days.
- Loosen with a splash of water when reheating.
- Keep fresh herbs separate until serving.
FAQ
Can I make it nut-free?
Use tahini or sunflower seed butter and check your soy sauce label.
Why is my sauce too thick?
Add hot water a tablespoon at a time until it coats the noodles.