Spicy Soba Noodle Stir Fry with Red Peppers and Fried Chickpeas
I have another vegan dish for you today. Vegan. Spicy. Soba noodles. I seem to be on a few kicks. Really though, this dish isn’t as similar to the Thai soba noodles I posted last week as it may sound.
I knew I’d like this recipe as soon as I saw that its author had a matching absurd ceramic rooster. Hence the not so subtle appearance of El Gallo, as I so creatively named him after he survived a trip back from Spain in the overhead bin. I made a few small changes to improve the recipe to my liking, and to my liking it was. First off, it originally called for far more olive oil than I saw necessary; I used less than 1/4 what it called for with no problem. Second, I added garlic and cumin. I always add garlic and cumin. Third, although the author noted that she had cut back on the chickpeas from 1 cup to 1/2 cup, I stuck with the original one cup since this was the only source or protein in the dish.
The result was to my taster’s liking as well. In fact the only critique that my taster could come up with (and this is unusual.. I often think he feels like he has to find something he’d suggest doing differently) was “well, you could make more of it.”
Spicy Soba Noodle Stir Fry with Red Peppers and Fried Chickpeas
From Savage Cabbage
Ingredients
- 8oz soba
- 1-2 tbsp olive oil
- 1 onion diced
- 3 small cloves of garlic
- 4 cups baby spinach (raw)
- 3 large sweet red peppers, sliced
- 1/4 tsp tumeric
- 2 tbsp ground ginger
- 2 tbsp cumin
- 1 cup canned chickpeas
- 5 tbsp low sodium soy sauce
- 1/2 tsp cayenne pepper
- 1/4 cup of raisins or currents
- 3 tablespoons walnut pieces
- pepper and salt to taste (I used none, soy sauce is very salty)
Directions:
- Cook soba noodles according to package, careful not to overcook. Drain an set aside. Meanwhile heat 1 tablespoon olive oil. Add diced onion and garlic and cook over medium heating until translucent, stirring often.
- App the peppers to the onion along with a 1-3 teaspoons additional olive oil. Allow to cook for 3-5 minutes.
- Add chickpeas, ground ginger, cumin, cayenne, turmeric and 3 tbsp soy sauce and allow to cook for a couple more minutes, stirring often. Finally, add baby spinach and cook until it begins to shrivel.
- Reduce to medium low heat. Add the soba and remaining soy to the pan and mix well. Add walnuts and raisins and cook for another minute or so, stirring constantly.
Serves 3-4
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