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Teriyaki Vegetable Stir-fry with Ramen Noodles

 2 Ratings
1 Comments
  • Prep Time 25 min
  • Total Time 25 min
  • Servings 4
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Add Asian flavors to your dinner with this stir-fried noodle and vegetable dish that's ready in 25 minutes.

Ingredients

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

Directions

  • 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.

Expert Tips

Use thick teriyaki baste and glaze for this recipe; it provides rich flavor and a nice sheen.

Bok choy's silvery-green leaves contain vitamin A and C, and calcium. Bok choy is a member of the cruciferous family of vegetables.

Sliced cucumbers with a splash of rice vinegar and a sprinkle of toasted sesame seeds make a nice accompaniment to this stir-fry. For dessert, serve nectarine halves drizzled with lemon yogurt and a sprinkle of crushed ginger cookies.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
210
Calories from Fat
45
% Daily Value
Total Fat
5g
8%
Saturated Fat
2g
10%
Cholesterol
0mg
0%
Sodium
1060mg
44%
Total Carbohydrate
34g
11%
Dietary Fiber
5g
20%
Sugars
14g
14%
Protein
6g
6%
% Daily Value*:
Vitamin A
270%
270%
Vitamin C
80%
80%
Calcium
20%
20%
Iron
20%
20%
Exchanges:
1/2 Starch; 1 Fruit; 1 1/2 Other Carbohydrate; 2 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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