This is very quick, tasty, Asian-inspired meal. You could make it with a variety of greens, but I love the crisp, juiciness of baby bok choy leaves.
4-6 baby bok choy, rinsed, bottoms removed and leaves chopped in half or in smaller pieces
1-2 TBSP olive oil
pinch of salt and pepper
2-3 garlic cloves, minced or crushed
1/2 package of 100% buckwheat soba noodles (gluten free) or udon noodles
3-4 TBSP (or to taste) Bragg’s Hawaiian dressing
Recipe for Crispy Chickpeas: HERE
Cook the noodles according to the package directions. Drain and set aside. (do not overcook!)
Cook the crispy chickpeas recipe. Set aside.
In a large heavy bottomed pan, add olive oil and garlic over medium heat. When the garlic begins to sizzle, add the bok choy, salt and pepper, stir well and then allow to simmer on low heat until the leaves become slightly tender and bright green.
In a large bowl, add the bok choy and noodles and then add the Bragg’s dressing. Stir well and then serve in a bowl topped with crispy chickpeas.