Teriyaki Vegetable Stir-fry with Ramen Noodles

Add Asian flavors to your dinner with this stir-fried noodle and vegetable dish that's ready in 25 minutes.

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Prep Time 25 min
Total Time 25 min
Servings 4

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

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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

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.

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