Crispy Chickpeas and Bok Choy Ramen Stir-Fry
Ingredients
- 1-2.8oz packet ramen noodles
- 1 large head baby bok choy
- 1-15oz can cooked chickpeas
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 minced garlic cloves
Preparation
Cook 1-2.8oz packet ramen noodles as per directions, drain, and toss with a little toasted sesame oil.
Whisk sauce by combining 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 grated ginger, and 2 minced garlic cloves.
Heat a little sesame oil in a large non-stick skillet, add 1 large head washed and trimmed baby bok choy, sauté for 1 minute, cover for about 30 seconds to steam, then remove from skillet.
Heat a little more sesame oil in the same skillet and sauté 1-15oz can rinsed and drained cooked 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, mix in enough sauce to generously coat both, and stir gently while heating until the sauce warms and thickens, about 3-5 minutes.
Mix in the cooked noodles and transfer everything 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.
