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?Stir-fry sauce that will knock your socks off! Crispy chickpeas, baby bok choy and ramen noodle stir-fry?(Photographed separately for aesthetic purposes.)
?Recipe (approximately 2 servings): Cook 1-2.8oz packet ramen noodles as per directions. (I used @lotusfoods brown rice noodles.) 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. .
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