While I love stir-fry, it can sometimes get a bit boring. The same old veggies, the same old sauce…every now and then, it’s good to shake things up.

Enter in this non-traditional stir-fry: Ramen Stir-Fry with Sesame Orange Ginger Sauce and Crunchy Chickpeas! The orange comes through without being too overpowering, and the chickpeas add interesting saltiness and crunch. Plus, who doesn’t love thin, straight-from-the-package ramen noodles? It’s good stuff, folks.

Ramen Stir-Fry with Sesame Orange Ginger Chickpeas | OKC Veggie

This is an easy weeknight stir-fry that can be whipped up in no time. Simply slice/chop your veggies, whisk together the sauce, cook the noodles and you’re basically done. I love topping Asian noodle dishes with a handful of chopped green onions, and this one is no exception. If you’re looking for a flavorful plant-based meal, then look no further than this Ramen Stir-Fry with Sesame Orange Ginger Sauce!

INGREDIENTS

1-2 ramen noodle packs per person (flavor packs removed)
1 - 14.5 oz. can of chickpeas, drained & rinsed
1 red bell pepper, sliced
1 red onion, sliced
5 cloves garlic, minced
2-3 cups of fresh green beans, cut into bite-sized chunks
2 T. sesame oil
3/4 c. no-pulp orange juice
Zest of one orange
1 T. agave nectar
2 T. low-sodium soy sauce
2 T. fresh ginger, peeled & minced
2 t. sriracha
Chopped green onions, to garnish
White & black sesame seeds, to garnish

STEPS

1) Add 1 tablespoon sesame oil to a small pan over medium heat. Once hot, add the chickpeas and cook for 10-12 minutes, stirring occasionally. You want the chickpeas to get crispy and brown, but not burnt. Be careful, because they pop like popcorn! Once they’re as brown as you’d like them to be, remove from heat.

2) Add the dry ramen noodles to a microwave-safe bowl. Cover the noodles with water and microwave for 4 minutes (you can boil the noodles if you want, but this method is faster). Drain and set aside.

3) Add 1 tablespoon of sesame oil to a large wok over high heat. Once hot, add the red onion, red bell pepper and garlic and cook for 2 minutes. Add the green beans and cook for another 4 minutes, stirring occasionally.

4) Pour the sauce into the wok with the veggies. Cook for 3 minutes, then add the noodles and toss well. Cook for another minute, then remove from heat.

5) Use tongs to plate the stir-fry. Top with the chickpeas, green onions and sesame seeds.