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Sesame-Chickpea Udon Noodle Soup with Carrots & Spinach
2 or 4 Serving Dinner

Sesame-Chickpea Udon Noodle Soup

with Carrots & Spinach

Tags: High-Protein Nut-Free Chef's Choice Less Prep High Fiber Bone Health
Cook Time
2 Servings  |  35 min 4 Servings  |  45 min

Nutrition (per serving)

CALORIES
650
FAT
8g
CARBOHYDRATES
114g
PROTEIN
26g

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INGREDIENTS

  1. 13.4 oz chickpeas, drained, rinsed, and patted dry
  2. 1 tbsp white sesame seeds
  3. 2 scallions, trimmed and thinly sliced, whites and greens separated (divided)
  4. 3 garlic cloves, peeled and minced
  5. 1 tbsp panang curry paste (divided)
  6. 4 tsp tamari
  7. 2 tbsp mirin
  8. 2 tbsp rice vinegar
  9. 1 tbsp turbinado sugar
  10. 1 tbsp liquid smoke (divided)
  11. 1 oz fresh ginger, crushed
  12. 1 carrot, peeled and grated
  13. 2 oz teen spinach
  14. 14 oz udon noodles
  15. 1 tbsp vegetable oil*
  16. Salt and pepper*
  17. *Not included
  18. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  19. For full ingredient list, see Nutrition.
  20. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: sesame, soy, wheat
Tools: Medium saucepan with lid, Baking sheet
Cook Time
2 Servings  |  35 min 4 Servings  |  45 min

Nutrition (per serving)

CALORIES
650
FAT
8g
CARBOHYDRATES
114g
PROTEIN
26g

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INSTRUCTIONS

1
Roast the sesame chickpeas

Preheat oven to 400°F. Combine chickpeas, sesame seeds, 1 tbsp vegetable oil, and a pinch of salt and pepper on baking sheet and toss. Roast until chickpeas are browned and crispy in places, 10 to 12 minutes. Set aside. (4-serving meal: use 2 tbsp vegetable oil, roast chickpeas for 15 to 20 minutes). TIP: The drier the chickpeas, the crispier they will get.

2
Make the broth

Combine scallion whites, garlic, just 1 tsp panang curry paste, tamari, mirin, vinegar, sugar, liquid smoke, ginger, 3 cups water, and a pinch of salt and pepper in medium saucepan. Bring broth to a boil, reduce to a simmer, and cook until reduced slightly, 10 to 12 minutes. (4-serving meal: use 2 tsp curry paste, 6 cups water). TIPS: Use the back of your knife to crush the ginger; you don’t need to peel it. Keep remaining curry paste for your own use.

3
Cook the noodles

Remove pieces of ginger and garlic and discard. Add carrot, spinach, and noodles to broth and cover. Simmer until noodles are tender and spinach is wilted, 1 to 2 minutes. TIP: The udon noodles will be stiff until they are cooked through; do not stir them while they cook.

4
Finish and serve

Divide udon noodle soup with carrots and spinach between bowls. Top with crispy sesame chickpeas and scallion greens. Enjoy!

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