Takeout-style noodles with cucumber, carrot and a crunchy chickpea topper

$2.43/servingat the cheapest of your stores this week11 ingredients on sale

Ingredients

• spaghettinihalf a pack
• chickpeas (1 can (540 ml))350 g
• garlic4 cloves
• green onion3 stalks
• soy sauce3 tbsp
• sesame oil4 tsp
• rice vinegar1 tbsp
• white sugar2 tsp
• sriracha (optional)2 tsp
• cucumberhalf a cucumber
• carrot1 ea

Method

1Crispy chickpeas

• •Drain, rinse and pat the chickpeas very dry.
• •Fry the chickpeas in 2 tbsp oil over medium-high heat 8 to 10 minutes, stirring occasionally, until deep golden and crackly.
• •Salt the chickpeas and tip onto a plate, leaving the oil in the pan.

2Sauce & aromatics

• •Meanwhile, stir the soy sauce, sesame oil, rice vinegar and sugar together until the sugar dissolves, adding the sriracha if desired.
• •Mince the garlic.
• •Slice the green onions thin, keeping the white and green parts separate.
• •Shave half of a cucumber into ribbons with a peeler.
• •Cut the carrot into thin matchsticks.
• •Bring a pot of salted water to a boil.

3Noodles

• •Cook the spaghettini 1 minute short of the package time.
• •Scoop out a mugful of the cooking water.
• •Drain the spaghettini.

4Toss

• •Return the pan to medium heat and sizzle the garlic and the white parts of the green onions in the leftover oil 30 seconds.
• •Add the spaghettini, the sauce and a good splash of noodle water.
• •Toss 1 to 2 minutes until glossy and clinging.
• •Toss the cucumber ribbons and carrot matchsticks through the noodles until evenly mixed.

5Plate

• •Tangle the noodles into bowls.
• •Top with the crispy chickpeas and the green tops of the green onions.
• •Add extra sriracha to taste.