Characterised by a distinctive sweet and sour flavour, this vegan chickpea stir-fry is not one you'd want to miss in the summer - or any time of year! It is fresh, vibrant and great for eating multiple servings of veggies at once. Delicious when eaten either hot or cold, served with any noodles or rice of your choice. Gluten-free and oil-free.
Cook or soak the noodles according to instructions on the packaging. Make the sauce by stirring together the ingredients in a small bowl. Prepare the vegetables by peeling the shallots, removing the tough ends from the asparagus and roughly chopping everything into bitesize pieces.
Heat a non-stick frying pan over a medium-high heat. Add the shallots, mushrooms, garlic powder and black pepper. Stir for 4-5 minutes.
Add the pak choi, asparagus and cabbage to the pan. Continue stirring for a further 2-3 minutes, until the vegetables start to soften but retain some of their crunch.
Add the chickpeas before lowering the heat slightly and pouring in the sauce. Combine with the vegetables and allow to thicken for around 2 minutes.
Combine thoroughly with the noodles at the last minute. Serve immediately, garnished with spring onions and lime wedges, or store in the fridge for later.
I like to mealprep my chickpeas for the week ahead, but this recipe works well with both cooked and canned chickpeas.