Asian, Barbecue, Pescatarian, Vegetarian

Kung Pao Chickpea Noodle Bowl

It’s another Meatless Monday dinner and we are craving Chinese Take-out, but wait! We can make it right here and do it without meat!! Kung Pao chicken is a popular favorite, and recently I fell in love with barbecue chickpeas, so why not!?! This dish came together just as quickly as any stir fry and was just as satisfying!! We have a family of four around our table so that is what this recipe serves. You can divide it in half for less servings or simply package up some “take-out” lunches for the next day.

I used La Molisana Spaghetti Alla Chitarra which translates to “Guitar Spaghetti,” it is a thicker spaghetti with a slightly squarish shape. I bought it at Publix. You can use Soba noodles for this or even a regular linguine noodle will work I think. Prepare your pasta according to the package directions.

While I waited for my water to boil I heated up my big wok, if you do not have a wok pan, use the biggest frying pan you have for this. The first step is to infuse the chickpeas with flavor. I put two cans of chickpeas on to boil for five minutes and then drained the pot. I drained off the juices from the cans, but I did not rinse the peas, because I wanted the starches to help thicken my sauce.To my pot of chickpeas I added two tablespoons each of Rice Wine Vinegar, Lime juice, Soy Sauce and Honey. I stirred that up and added one tablespoon of coconut oil and 1 tablespoon of Arrowroot for thickening. No arrowroot? No problem, use regular cornstarch, it will do the job. Season with Red Pepper… I think I may have used one-eighth of a teaspoon but it may have been a little more or a little less, go according to your own heat tolerance. Stir that up good and set it on the stove to simmer. Now the stir frying begins! I spritzed that hot wok with some coconut oil and got that satisfying sizzle. Tossed in my fresh diced Cubanelle peppers with some frozen sweet pepper and onion mix. I wanted the color of the sweet peppers with the slightly spicy sweet flavor of the Cubanelles, but once Cubanelles are out of season I could just increase the amount of frozen pepper/onion mix to make this dish..

Kung Pao Chickpea Noodle Bowl - Eat-in With YiaYiaKung Pao Chickpea Noodle Bowl - Eat-in With YiaYiaOnce my onions began to soften, I stirred in frozen peas and carrots and a whole package of fresh washed snow peas! I adore snow peas, that crisp green freshness they add to a dish is just dreamy! When stir frying, it is good to keep everything moving in the pan.  Meanwhile, back at the chickpeas! I stirred one cup of Panda Express Kung Pao sauce into the pot, mostly because I have not learned how to make it myself. Once the snow peas began to wilt I stirred the chickpea mixture into the wok along with my fresh diced scallions, lowered the heat and let the flavors blend while I dealt with my pasta. I drained my pasta and used tongs to spin servings of pasta into my Fiesta vegetable bowls. Then I heaped the Kung Pao Chickpeas over the top and garnished each bowl with whole roasted cashews, you could use halves or even pieces, I just had whole on hand.

Kung Pao Chickpea Noodle Bowl - Eat-in With YiaYia

  • 2 Cans Chickpeas, drained
  • 2 T Rice Wine Vinegar
  • 2 T Lime Juice
  • 2 T Soy Sauce
  • 2 T Honey
  • 1 T Arrow root
  • ⅛ tsp Red Pepper
  • 1 T Coconut Oil
  • 1 C Kung Pao Sauce
  • 2 Scallions, diced
  • 1 Cubanelle Pepper, diced
  • ¼ C Frozen peppers and Onions mix
  • ¼ C Frozen Peas & Carrots
  • 1 8oz pkg Fresh Snow Peas
  • 1 16oz. pkg La Molisana Spaghetti
  • Roasted Cashews to garnish (unless you have a nut allergy)
  1. Boil chickpeas in a sauce pan in their juice for 5 minutes.
  2. Drain chickpeas (do not rinse) and put back in a sauce pan along with rice vinegar, lime juice, honey, soy sauce, red pepper, coconut oil and arrow root. Stir up and allow to simmer.
  3. Spritz wok/fry pan with coconut oil and place over medium-high heat.
  4. Put a pasta pot of salted water on to boil to prepare pasta according to package directions.
  5. Add fresh peppers and frozen onion/pepper mix to heated wok and stir fry until onions start to soften.
  6. Stir in peas & carrots and fresh snow peas and keep stirring.
  7. Stir Kung Pao sauce into chickpeas.
  8. Once snow peas start to wilt stir the chickpea mixture into the wok/fry pan and toss to blend thoroughly.
  9. Stir in green onions (scallions) just before serving.
  10. When pasta is done, drain and serve pasta in bowls. Dip Kung Pao Chickpeas generously into each bowl and garnish with cashews.



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