Kung Pao Chickpea Stir-Fry

Ingredients:

Vegetables:

• 1 red bell pepper, diced (50 calories, $0.50)
• 1 green bell pepper, diced (50 calories, $0.50)
• 1 medium carrot, sliced (25 calories, $0.25)
• 1 cup snow peas, trimmed (45 calories, $1.00)
• 1/2 cup roasted peanuts (200 calories, $1.00)

Noodles:

• 8 oz. cooked rice noodles (350 calories, $0.75)

Sauce:

• 3 tablespoons soy sauce (50 calories, $0.25)
• 2 tablespoons hoisin sauce (60 calories, $0.50)
• 2 tablespoons rice vinegar (20 calories, $0.25)
• 2 tablespoons brown sugar (90 calories, $0.25)
• 1 tablespoon cornstarch (30 calories, $0.25)
• 1 teaspoon sesame oil (40 calories, $0.25)
• 1/2 teaspoon crushed red pepper flakes (5 calories, $0.10)
• 2 cloves garlic, minced (10 calories, $0.10)
• 1 teaspoon grated fresh ginger (5 calories, $0.10)

Total Calories: 950
Total Cost: $4.50
Total Cook Time: 30 minutes
Total Servings: 4

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Instructions:

1. Prepare the sauce: In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, cornstarch, sesame oil, red pepper flakes, garlic, and ginger. Set aside.
2. Stir-fry the vegetables: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the diced bell peppers, sliced carrot, and snow peas. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
3. Cook the chickpeas: Push the vegetables to one side of the skillet. Add the drained and rinsed chickpeas to the other side. Stir-fry for 3-4 minutes until the chickpeas are heated through.
4. Combine with sauce: Pour the prepared sauce over the vegetables and chickpeas. Stir well to coat everything evenly. Continue to cook for 2-3 minutes, allowing the sauce to thicken.
5. Prepare the rice noodles: In a separate pot, cook the rice noodles according to package instructions. Drain and rinse with cold water.
6. Serve: Serve the Kung Pao Chickpea stir-fry over a bed of rice noodles. Garnish with roasted peanuts. Enjoy!