Crispy Chickpea and Edamame Stir-Fry with Buckwheat Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Chickpea and Edamame Stir-Fry with Buckwheat Noodles

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Edamame Stir-Fry with Buckwheat Noodles

A vibrant, satisfying vegetarian stir-fry featuring tender buckwheat noodles tossed with crispy roasted chickpeas, bright edamame, and a medley of julienned red bell pepper and carrot. This dish is balanced with a hint of Asian-inspired seasonings that enhance the natural flavors without overpowering them, ensuring a nutrient-packed, protein-rich dinner perfect for meeting daily health goals.

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NUTRITION

604kcal
Protein
44.2g
Fat
14.2g
Carbs
77.4g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Buckwheat Noodles (dry)

1/3 cup Chickpeas (canned, drained)

1.4 cups Shelled Edamame

1/3 cup Firm Tofu (diced)

1/4 medium Red Bell Pepper (julienned)

1 small Carrot (julienned)

2 cloves Garlic (minced)

1 tsp Fresh Ginger (minced)

1 tbsp Low-Sodium Soy Sauce

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PREPARATION

  • 1

    Cook the buckwheat noodles according to package instructions until al dente. Drain and set aside.

  • 2

    In a dry skillet, roast the chickpeas over medium heat for 5-7 minutes until they start to become crispy. Stir occasionally to prevent burning.

  • 3

    Meanwhile, heat a non-stick pan over medium heat. Add the minced garlic and ginger, cooking briefly until fragrant.

  • 4

    Add the diced tofu to the pan and sauté for 3-4 minutes until lightly golden on all sides.

  • 5

    Add the shelled edamame, red bell pepper, and carrot to the pan, stirring frequently for about 3 minutes until the vegetables are crisp-tender.

  • 6

    Stir in the roasted chickpeas and low-sodium soy sauce, ensuring an even coating of flavors.

  • 7

    Gently toss the cooked buckwheat noodles into the stir-fry, mixing well to combine all ingredients.

  • 8

    Adjust seasoning if necessary, and serve immediately while warm, enjoying the contrasting textures and vibrant flavors.

Crispy Chickpea and Edamame Stir-Fry with Buckwheat Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Chickpea and Edamame Stir-Fry with Buckwheat Noodles

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Edamame Stir-Fry with Buckwheat Noodles

A vibrant, satisfying vegetarian stir-fry featuring tender buckwheat noodles tossed with crispy roasted chickpeas, bright edamame, and a medley of julienned red bell pepper and carrot. This dish is balanced with a hint of Asian-inspired seasonings that enhance the natural flavors without overpowering them, ensuring a nutrient-packed, protein-rich dinner perfect for meeting daily health goals.

NUTRITION

604kcal
Protein
44.2g
Fat
14.2g
Carbs
77.4g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Buckwheat Noodles (dry)

1/3 cup Chickpeas (canned, drained)

1.4 cups Shelled Edamame

1/3 cup Firm Tofu (diced)

1/4 medium Red Bell Pepper (julienned)

1 small Carrot (julienned)

2 cloves Garlic (minced)

1 tsp Fresh Ginger (minced)

1 tbsp Low-Sodium Soy Sauce

PREPARATION

  • 1

    Cook the buckwheat noodles according to package instructions until al dente. Drain and set aside.

  • 2

    In a dry skillet, roast the chickpeas over medium heat for 5-7 minutes until they start to become crispy. Stir occasionally to prevent burning.

  • 3

    Meanwhile, heat a non-stick pan over medium heat. Add the minced garlic and ginger, cooking briefly until fragrant.

  • 4

    Add the diced tofu to the pan and sauté for 3-4 minutes until lightly golden on all sides.

  • 5

    Add the shelled edamame, red bell pepper, and carrot to the pan, stirring frequently for about 3 minutes until the vegetables are crisp-tender.

  • 6

    Stir in the roasted chickpeas and low-sodium soy sauce, ensuring an even coating of flavors.

  • 7

    Gently toss the cooked buckwheat noodles into the stir-fry, mixing well to combine all ingredients.

  • 8

    Adjust seasoning if necessary, and serve immediately while warm, enjoying the contrasting textures and vibrant flavors.