Dairy-Free Singapore-Style Chickpea Noodle Stir-Fry

Ingredients

• 120 g canned chickpeas, drained and rinsed
• 60 g rice noodles, gluten-free
• 1 carrot, cut into thin matchsticks
• ½ zucchini, cut into thin matchsticks
• 2 tbsp green scallion tops, thinly sliced
• 1 tbsp garlic-infused olive oil
• 1 tsp fresh ginger, finely grated
• ¼ cup water
• 1 tsp pure maple syrup
• 1 tsp rice vinegar
• ½ tsp lime zest
• 2 tbsp fresh cilantro, chopped

Method

1. Soak noodles in hot water until pliable, then drain well.5 min timer
2. Brown chickpeas in hot oil until golden on several sides.
3. Add carrot, zucchini, ginger, and scallion tops; stir until tender.4 min timer
4. Simmer water, maple syrup, vinegar, and lime zest until coating.2 min timer
5. Toss in noodles and chickpeas until glossy and heated throughout.2 min timer
6. Serve topped with cilantro and extra scallion greens.