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
- toasted 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
- 2 garlic cloves
Preparation
Cook ramen noodles according to package directions, drain, and toss with a little toasted sesame oil.
Whisk together the sauce ingredients in a bowl.
Heat a little sesame oil in a large non-stick skillet. Add baby bok choy and sauté for 1 minute. Cover and steam for 30 seconds, then remove from skillet.
Heat a little more sesame oil in the same skillet and sauté 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. 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 dish.
