Crispy Chickpea and Bok Choy Ramen Stir-Fry
Ingredients
- 1-2.8 oz packet ramen noodles
- 1 large head baby bok choy
- 1-15 oz can cooked chickpeas, rinsed and drained
- Sesame oil
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
Preparation
Cook the ramen noodles according to package directions, drain, and toss with a little toasted sesame oil
Whisk together the sauce ingredients
Heat a little sesame oil in a large non-stick skillet, add the baby bok choy, sauté for 1 minute, cover for about 30 seconds to steam, and then remove from skillet
Heat a little more sesame oil in the skillet and sauté the chickpeas for a few minutes until they start to get crispy
Add enough sauce to generously coat the chickpeas and cook for a few more minutes, stirring, until the sauce thickens
Add the baby bok choy back to the skillet with the chickpeas and mix in enough sauce to generously coat both, then stir gently while heating for 3-5 minutes until the sauce warms and thickens
Mix in the cooked noodles
Transfer the mixture to a serving dish
Heat the remaining sauce in a saucepan until warmed and starts to thicken, then pour the desired amount over the noodles, chickpeas, and bok choy
