I get this growing feeling of anxiety in my stomach when I’m leaving work and I know I don’t have any food at home to eat. That’s the kind of mood I was in on Monday night - THEN I saw this recipe from Damn Delicious on Pinterest. I hopped in my car and bought just 4 items - a bag of broccoli stir-fry ($5), 2 boxes of this pasta ($5), a tiny knob of fresh ginger ($0.12) and a bag of fresh spinach ($3.50). The great thing is - I only used half of the veggies, which means I can prep and freeze them for the next time I want to make this recipe! That’s just $1.50 to $1.88 per meal for 8-10 meals, which is an incredible bargain for me. To be totally transparent, I did already have most of the sauce ingredients on hand already (soy sauce, honey - these are staples at my house)!
The fiber and protein in the chickpea pasta, plus the fat from the oil in the sauce helps keep me full for hours. This meal prep is also filled with veggies and is completely meatless - perfect for my Meatless Monday people! If you are anything like my boyfriend, you’re going to want to add some extra protein to this recipe. Cubed chicken and even eggs (scrambled or soft-boiled) would work really well in this veggie-packed lo mein. I can tell that I’m going to add this meal prep lo mein to my go-to list of recipes. Now I just need to stock up on some more angel hair Banza pasta! This post is not sponsored by the brand - I just really love Banza pasta!
Chickpea Pasta Lo Mein
Makes 4-5 servings
For the sauce:
1.5 Tbsp. freshly grated ginger
4 Tbsp. reduced sodium soy sauce
2 tsp. hot sesame oil
2 tsp. honey
1 tsp. Sriracha
8 oz. angel hair chickpea pasta (I used this kind)
1 Tbsp. cooking oil
4 cloves garlic, minced
1 cup broccoli, chopped
1 cup snow peas
1 cup carrots, chopped
3 cups fresh spinach, chopped
Bring large pot of water to a boil. Cook noodles according to package instructions.
Mix together the ginger, soy sauce, sesame oil, honey, and sriracha in a bowl with a fork. Set sauce aside.
Heat oil in a large pan over medium heat. Add garlic and carrots and cook for about 3 minutes, or until garlic is fragrant and carrots are slightly tender.
Add snow peas and spinach to the mixture and cook until spinach is just wilted - about 2 minutes.
Add sauce and drained noodles to the pan and stir to combine. Remove from heat and place into meal prep containers OR enjoy a serving (or two) immediately.