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Homemade Veggie Noodle Take-Out

Print Recipe


  • 8 ounces rice noodles I prefer wide ones
  • 3 baby bok choy
  • 4 large carrots
  • 1 cup sliced sweet onion
  • 2 tablespoons liquid aminos or soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon 100% real maple syrup
  • 2 teaspoons Thai red chili paste
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon paprika
  • 1 can chickpeas
  • 2 tablespoons of coconut oil or cooking oil of choice


  • Begin by soaking the rice noodles in a bowl; cover with hot/boiling water, this will soften them.
  • Drain and rinse the chickpeas and add to a baking dish with sides, place in a 350 degree Fahrenheit (preheated) oven for about 10 minutes. Then remove from the oven and add 1 teaspoon of coconut oil, the sea salt and paprika to the pan and shake to coat the chickpeas. Place back in the oven for 10 to 15 minutes.
  • Prep the veggies; peel and slice the carrots into rounds 1/4 - 1/2 inch thick and slice the bok choy keeping the harder parts from the base separate from the leafy parts. Give all of the sliced bok choy a very good rinse.
  • Warm 1-2 tablespoons of coconut oil in a large deep sauté pan over medium heat; add the sliced onion, carrots and sliced bok choy base, keeping the leafy parts to add in later. Sauté for about 10 minutes.
  • Make the sauce; add liquid aminos, rice wine vinegar, maple syrup and Thai red chili paste to a small dish and whisk together. When the noodles are soft, drain the excess water and pour the sauce over the noodles, stir together.
  • Once the veggies are almost done, stir in the leafy parts of the bok choy and a little salt and pepper.
  • Finally add the noodles to the pan with the veggies and cook for about 3 minutes.
  • Plate the noodles and veggies and top with roasted chickpeas, enjoy!
Author: Healthy Grocery Girl