chickpea and udon stir fry

Chickpea and udon noodle stir fry

This is a blog post on cooking chickpea and udon noodle stir fry. I love cooking stir-fries as it is quick and easy to cook and best of all it is healthy. I use udon noodles as it is widely available. The ready to cook ones are much easier to use and it’s almost like fresh noodle vacuum packed ready to go. Like how it is sold in Asian grocers and wet markets around South East Asia. I bought my udon noodles from Waitrose but it available from Tesco as well.

Chickpea and udon noodle stir fry

In this recipe, I use rehydrated chickpeas to make this recipe vegan (plant-based). I am not a proper vegan but I just feel I should play my part in the environment by eating less meat and fish. So whenever I can I try to substitute with vegetables to make it more plant-based. It is possible to add meat if you like beef, chicken, or prawns it will work nicely as well.

Chickpea and udon stri fry

It is best to cook with a wok but do feel free to use cooking pots if you have not got one at home. I use bean sprouts to add some crunch to the noodle. also some Chinese chives (available in Asian grocers) or substitute with spring onions or greens like pak choi or choy sum.

Chickpea and udon stir fry

For the sauce, I use Habhal’s sweet kicap manis or ABC. Both are available from Tradewinds Oriental shop. Otherwise, just use kecap manis from supermarkets like Waitrose and adjust the darkness and sweetness according to taste. Add some dark soy sauce and sugar. I will latter write a post on the different sauces used in Asian cooking. I found it quite fascinating and it’s something I always take for granted.

The recipe is below. Enjoy. Thank you for reading and dropping by. do have a look at my other stir fry posts like water bamboo and pak choi stir fry and chicken noodle soup.

Chickpea and udon noodle stir fry

the is vegan (plant-based) recipe using chickpea, bean sprout, chives and udon noodles.

  • wok or cooking pot
  • 1 tbsp rapeseed oil (cold pressed)
  • 200 grams Udon noodle
  • 200 grams Chinese chives
  • 300 grams bena sprouts
  • 240 grams chickpeas (dried or canned)
  • 1 tsp grated ginger
  • 3 cloves garlic (optional)
  • 1 tbsp kicap manis (Habhal's or ABC)
  • 1 tsp sesame oil
  • 1 tsp dark soy sauce
  • Sri Racha sauce to taste (optional)

Prepare and chop the ingredients

  1. As it is quick stir fry, prepare the ingredients for stir fry before hand. Chop or grate the ginger and garlic finely.

Stir fry the noodles

  1. Heat the wok on high heat. Once it's hot add the rapeseed oil. Then add the garlic and ginger fry till fragrant. Then quickly add the chives, udon, and chickpeas. Add the sauces in kicap manis, sesame oil, and soy sauce. While adding the ingredients do fry it at the same time. Once it is well stirred add the beansprout. then take off the heat. Serve hot. Add some sri racha sauce for extra oomph if you like.

dinner, lunch, Main Course
Asian fusion
stir fry, udon noodle, vegan

Leave a Reply

Scroll to Top