Spicy Chickpeas and Shirataki Noodles

http://greenlitebites.com/2013/01/22/spicy-chickpeas-shirataki-noodles/
Chickpea noodles featured image

I’m BaaAAcck! Did you miss me? :)

Italy was seriously the trip of a lifetime. I can’t even begin to tell you. Life changing for sure. If you are interested in seeing some photos check out TheUnworldlyTravelers.com. I posted from each major city we visited, Rome, Venice, Florence.

Anyway, I came home to 3 excited boys and an empty fridge. Too exhausted to hit the store immediately, I rummaged through my pantry to see what I could find that would be light after a week of indulgence.

I came up with this…

Spicy Chickpeas and Shirataki Noodles - can

and these…

Spicy Chickpeas and Shirataki Noodles - noodles

First of all I LOVE that they make small cans of chickpeas now. They are perfect for single serving dishes and make a great snack for Little Bean in a pinch (he loves them!)

Second, the infamous “Skinny” noodle. You either love these or hate them. I happen to like to keep a few bags in my pantry for this exactly this situation: No fresh foods, want something light and filling, refuse to order takeout.

Of course this dish can be made with rice noodles or even regular spaghetti. I actually got the idea from this post for a vegetarian chickpea dish. I was seeking light in a pinch and I found it.

The dish was delicious! Spicy Chickpeas and Shirataki NoodlesAnd I have found when you pan “fry” these noodles they loose their rubbery texture and absorb the flavors in the pan wonderfully.

Here’s what I did…

  • 1 7.75 oz can of Chickpeas drained and rinsed
  • 1 bag of Shirataki Noodles (I Used Skinny Noodles)
  • 1 tsp olive oil
  • 3 cloves of garlic minced
  • 1 tsp lemon juice
  • 1/4 tsp red pepper flakes
  • 2 tbsp dried parsley
  • 1 tbsp lemon juice
  • 1 tsp parmesan cheese
  • pinch of kosher salt

Drain and rinse the chickpeas and the noodles. I have a sophisticated system at my house for this.

Spicy Chickpeas and Shirataki Noodles - drain

Hey, it works. :)

Heat a non-stick skillet over medium high heat. Add the tsp of oil, garlic, chickpeas and red pepper flakes.

Toss in the pan allowing all the flavors to merge and the beans to brown up a bit.

Spicy Chickpeas and Shirataki Noodles - peas in pan

After a few minutes add the drained noodles and toss with the chickpeas.

Spicy Chickpeas and Shirataki Noodles - add noodles

The best way to do this is with tongs or a fork. Keep separating the noodles. They will start to darken in a color a little and absorb the flavors.

After another 1-2 minutes add the parsley, lemon juice, parmesan cheese and salt.

Spicy Chickpeas and Shirataki Noodles - final step

Toss for a minute and serve.

Spicy Chickpeas and Shirataki Noodles - finished

Approx Nutritional Information per serving
Servings Amt per Serving
1 Entire Recipe
Calories Fat Fiber WWPs
230 7g 6g old: 4 new: 6
Sugar Sat Fat Carbs Protein
0g 1g 36g 8g
11 comments »»
Posted in: 4 WWP, 6 WWPP, Food Photos, Lunch Ideas, Pasta Ideas, Vegetarian Ideas
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10 Comments and 1 Replies

  1. Laura

    Welcome home! I am so happy you had such a wonderful trip with your mom.

    This recipe looks so good that I’m tempted to give those noodles another try! ha!

  2. Janel Gradowski

    What a great lunch. I love those little cans of chickpeas too. I might have to make this with different noodles. Not sure I’ll be able to find the shirataki ones. I’m sure it will be delicious whatever I use.

  3. Lynda

    I missed you:) I can only imagine how wonderful italy would be…I also will have to reconsider these noodles. Tried them once and didn’t care for the texture but stir frying with the other ingredients is a good tip! Thanks….

  4. Melody

    Will be fixing for lunch today with bean vermicelli noodles…looks great!!! and Welcome back..Italy is on my to do list!

  5. Amber

    This was delicious! I made it tonight for my family. I added a little lemon zest. We love lemon. I will definitely make again. I thoroughly enjoy your recipes, they have inspired me to cook more often.

  6. love cooking

    This is definitely good. Since noodle always absorb a lot flavor, I always add some chicken stock or vegetable stock when fry noodle. Then stir fry till the stock dry up, the noodle will absorb great flavor. Of course, add some tofu, ham, mushroom and crack 1 or 2 eggs, yummy. :)

  7. Amanda

    Chickpeas are my favorite but actually I prefer mine uncooked. To make lunch in about 45 seconds I chop a red onion up plus a pepper and some chopped basil , add a can of Tuna and chickpeas and there’s lunch. But I’m sure going to try your recipe here as well – love the idea of chickpeas and noodles.

  8. Jessica

    Do you buy your noodles online or can you buy them from the store? I want to try them first before purchasing so many of them through amazon! Thanks.

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