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Bok Choy and Chickpea Rice Noodle Stir Fry

Serves 4-6
Prep Time: 15 minutes
Cook time: 15 minutes
2 lb baby bok choy
2 red bell peppers
2 med red onions chopped 
4 cloves garlic, minced
2 inch cube of ginger, grated
2 lemons
2 tbsp. white or rice wine vinegar
Vegetable broth for sautéing
2 large box rice noodles
1 1/2 tsp. sea salt
1 can chickpeas rinsed and drained
Begin with noodles.  You can use a pre-cooked packaged rice noodle but I have found that rice noodles only take about 3 minutes to cook and this isn’t necessary. Just follow directions on package and cook or heat based on the type you decide to use and set aside.
Remove the bottoms of the baby bok choy and place leaves in a bowl of cool water to let the dirt and bits fall to the bottom. Bring a heavy pan (or wok, if you have one) to heat with 2 tbsp. of vegetable broth, the garlic and ginger Simmer to brown the garlic then add onion, red pepper and chickpeas cook until vegetables are slightly tender.  Last add the damp bok choy leaves and simmer in the broth for about 5 minutes. Remove from heat and set mixture in a small bowl. 
Add the juice from lemons and vinegar to bok choy mixture. Assemble the bowl with noodles as a base, then the boy choy mixture on top. Sprinkle with salt and serve.
Bok Choy is a veggie that is packed with vitamins A and C. One cup of cooked bok choy provides more than 100% of the recommended dietary allowance A, and close to two-thirds of C.  It is a member of the cabbage family and is great stir fried like you will find in this recipe.
Happy & Healthy Eating!

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