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Roasted Thai Noodle Bowl with Chickpeas

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.
Prep Time 12 mins
Total Time 12 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Estimated Cost: 8
Calories: 530
Best Season: All Seasons
Dietary: Dairy-Free, 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:
  • 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. 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
Read it online: https://www.mcmh.us/recipe-maker/roasted-thai-noodle-bowl-with-chickpeas/