Chickpea stir fry with brown rice noodles

My favourite dinner dishes are those that don’t take long, and this takes about 15 minutes and makes around 4 servings. You can use whatever vegetables you like, and sub the tamari sauce for soy sauce or brown rice noodles for normal noodles if you’re not fussed about it being gluten free.


Can of chickpeas

Pack of brown rice noodles (I like Clearspring)

Vegetables of choice, finely chopped (I usually use carrots, broccoli, peppers, cabbage and sweetcorn but throw in whatever you have in the fridge)

Tamari (or soy sauce)

Oil for frying


  1. Add all of the vegetables to a wok with oil and gently stir fry.
  2. Meanwhile, cook the noodles (the Clearspring ones just need to be soaked in boiling water for 10 minutes).
  3. When the vegetables are cooked (takes around 10-15 minutes but whenever they are soft) add the chickpeas and a bit of tamari sauce.
  4. Add the noodles to the veg and stir in a bit more tamari sauce.

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