A Bowl Full of Crispy Chickpeas, Baby Bok Choy and Ramen Noodle Stir-Fry
Ingredients
- 1-2
- 8oz packet ramen noodles
- 1/2 cup low-sodium tamari or soy sauce
- 1/2 cup veggie broth
- 1-2 tsp maple syrup (to taste)
- 1 tbsp cornstarch
- 1 tsp rice vinegar
- 1 tsp toasted sesame oil
- 2 tsp hot sauce (optional)
- 2-inch piece ginger (grated)
- 2 minced garlic cloves
- sesame oil
- 1 large head baby bok choy
- 1-15oz can cooked chickpeas
Preparation
Cook 1-2
Oz packet ramen noodles as per directions
Drain
Toss with a little toasted sesame oil
Whisk sauce: 1/2 cup low-sodium tamari or soy sauce, 1/2 cup veggie broth, 1-2 tsp maple syrup (to taste), 1 tbsp cornstarch, 1 tsp rice vinegar, 1 tsp toasted sesame oil, 2 tsp hot sauce (optional), 2-inch piece ginger (grated), 2 minced garlic cloves
Heat a little sesame oil in large non-stick skillet
Add 1 large head baby bok choy (washed, trimmed) and sauté 1 minute
Cover for about 30 seconds and allow to steam
Remove from skillet
Heat a little more sesame oil and sauté 1-15oz can cooked chickpeas (rinsed and drained) for a few minutes until starts to get crispy
Add enough sauce to generously coat chickpeas and cook a few more minutes, stirring, until sauce thickens
Add baby bok choy back to skillet with the chickpeas and mix in enough sauce to generously coat chickpeas and bok choy
Stir gently while heating until sauce warms and thickens, about 3-5 minutes
Mix in cooked noodles
Transfer to serving dish
Heat remaining sauce in saucepan until warmed and starts to thicken
Pour desired amount of sauce over noodles, chickpeas and bok choy