Teriyaki Vegetable Stir-fry with Ramen Noodles

 

4

stalks bok choy

2

carrots, thinly sliced

1

medium green bell pepper, cut into thin bite-sized strips

1

cup water

1

(3 or 3.5-oz.) pkg. any flavor ramen noodle soup mix

1

cup fresh bean sprouts

1

(14-oz.) can baby corn nuggets, drained, rinsed

1/2

cup purchased teriyaki baste and glaze

• 1 Separate bok choy leaves from stems. Cut leaves into 2-inch pieces; cut stems into 1/4-inch slices. Set aside.
• 2 Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add carrots, bell pepper and bok choy stems; cook and stir 3 minutes. Add water; increase heat to high. Break noodles into small pieces; add to water. Discard seasoning packet from soup mix or reserve for another use. Cover; cook 3 minutes.
• 3 Add bok choy leaves, bean sprouts and corn. Stir in teriyaki baste and glaze. Cook and stir 1 to 2 minutes or until vegetables are crisp-tender and mixture is thoroughly heated.