Chili Garlic Noodles
These savory and spicy noodles are an easy dinner or a great meal prep for lunch. They are plant-based, gluten free, and super flavorful!
Ingredients
Noodles
- 12 oz gluten free capellini
- 16 oz broccoli florets
- 4 oz shiitake mushrooms (cut into slices)
- 1 1/2 cups shredded carrots
Roasted Chickpeas
- 2 cans chickpeas
- 2 tbsp extra virgin olive oil
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Chili Garlic Sauce
- 2-3 tbsp sambal oelek
- 1 1/2 tbsp rice vinegar
- 1/4 cup low sodium gluten free tamari
- 1 tbsp sesame oil
- 2 tbsp maple syrup
- 1 1/2 tsp minced garlic
Instructions
- Preheat oven to 425℉ and grease a baking sheet with olive oil or line it with a silicone baking liner.
- Cook the capellini according to package directions.
- Drain and rinse the chickpeas. Pour them into a small mixing bowl and add the olive oil, chili powder, garlic powder, and onion powder. Stir to combine.
- Pour the chickpeas onto the baking sheet and cook in the oven for 15 minutes.
- Sauté the mushrooms and broccoli in a pan with olive oil on medium heat until browned/softened.
- Make your sauce by combining all of the chili garlic sauce ingredients in a small mixing bowl and stirring.
- Once the capellini is cooked, combine this with the broccoli, mushrooms, shredded carrots, and roasted chickpeas.
- Stir in your chili garlic sauce.
- Enjoy!