Roasted Thai Noodle Bowl with Chickpeas A CIF Food Is Medicine side dish inspired by Thai flavors with emphasis on Stroke Risk Reduction Education, Lower Sodium, High Fiber, Heart Healthy, Budget-Friendly. Designed for Food Is Medicine programming with fiber-rich plants, lean proteins, healthy fats, herbs, spices, and lower-sodium flavor building. This recipe supports practical, affordable meal planning for chronic disease prevention education and community cooking demonstrations.

CIF Approved

Roasted Thai Noodle Bowl with Chickpeas

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Author: Colin Vareene Cooking Method: No Cook Cuisine: Thai Courses: Side Dish Recipe Keys: B Budget-Friendly H Heart Healthy H High Fiber L Lower Sodium S Stroke Risk Reduction Education

Prep Time 12 mins Total Time 12 mins Difficulty: Intermediate Servings: 4 Estimated Cost: $ 8 Calories: 530 Best Season: All Seasons Dietary:

D Dairy-Free V Vegetarian

Description

A CIF Food Is Medicine side dish inspired by Thai flavors with emphasis on Stroke Risk Reduction Education, Lower Sodium, High Fiber, Heart Healthy, Budget-Friendly.

Ingredients:

Cook Mode Cooking Mode Disabled

Servings

• 1 cup chickpeas
• 1 cup quinoa
• 1 cup snap peas
• 1 cup carrots
• 1 cup broccoli
• lime
• ginger
• basil
• 2 tablespoons ground flaxseed
• black pepper to taste

Instructions

1. Prepare and rinse produce as needed,
   Combine ingredients in a bowl or blender,
   Season with herbs, citrus, vinegar, and spices,
   Serve chilled or at room temperature.

Keywords: roasted thai noodle bowl with chickpeas, thai, side dish, stroke risk reduction education, lower sodium, high fiber, heart healthy, budget-friendly, 1 cup snap peas, 1 cup carrots

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