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 the ramen noodles according to package directions, drain them, and toss with a small amount of toasted sesame oil.
Whisk together the sauce ingredients in a bowl.
Heat a little sesame oil in a large non-stick skillet over medium heat.
Add the baby bok choy and sauté for 1 minute.
Cover the skillet for about 30 seconds to allow the bok choy to steam, then remove it from the skillet.
Heat a little more sesame oil in the same skillet.
Add the chickpeas and sauté 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.
Return the baby bok choy to the skillet.
Mix in enough sauce to generously coat both the chickpeas and bok choy.
Stir gently while heating for 3-5 minutes until the sauce warms and thickens.
Add the cooked noodles and mix well.
Transfer the mixture to a serving dish.
In a separate saucepan, heat the remaining sauce until it warms and starts to thicken.
Pour the desired amount of sauce over the noodle mixture in the serving dish.
