Kung Pao Chickpeas over Noodles

Kung Pao Chickpeas over Noodles (A Little Bit Crunchy A Little Bit Rock and Roll

(Adapted from: The Veg Life)



2 cans chickpeas (about 3 cups cooked if you are using dried beans) rinsed and drained

2 tablespoons soy sauce

2 tablespoons rice vinegar

2 tablespoons cornstarch

2 teaspoons olive oil


2 tablespoons soy sauce

2 tablespoons red wine vinegar

2 tablespoons rice vinegar

2 tablespoons sugar

2 tablespoons cornstarch

Main Dish:

1/2- 3/4 pound thin spaghetti

2 tablespoons olive oil

1 teaspoon red pepper flakes (optional)

4 cloves garlic, minced

1 Serrano pepper, diced (optional, we like a little kick to ours)

3-4 teaspoons freshly grated ginger

5 green onions, chopped

1 red pepper, finely diced

2 carrots, finely diced

2 tablespoons sesame oil, divided

2 tablespoons soy sauce

1 cup chopped peanuts


1. Mix together the chickpeas and marinade ingredients. Stir to coat and let the chickpeas sit for at least 15 to 30 minutes. (I did mine in the morning and left them in the refrigerator and finished off the recipe at dinnertime.)

2. Combine the sauce ingredients in a small bowl and set aside. Bring a pot of water to boil and cook the pasta in salted water until al dente.

3. Add the olive oil to a cold skillet and bring up to a medium high heat. When the oil is hot, add the red pepper and carrot. Sauté for about 3 minutes. Add the Serrano pepper, red pepper flakes, ginger, and garlic. Cook for an additional 30 seconds. Stir in the marinated chickpeas along with the marinade and heat through. When the chickpeas are warm, add the sauce ingredients and cook for an additional minute until the sauce thickens. (If the sauce becomes too thick, thin with a tiny bit of water.) Add the green onions and 1 tablespoon of sesame oil.

4. Drain the noodles and toss with the final tablespoon of sesame oil and the 2 tablespoons of soy sauce. Toss to coat and add the chickpeas on top of the noodles. Garnish with chopped peanuts.