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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

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

SAVE ON THIS RECIPE!

LOCATION

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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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
210
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
2g,
2%
),
Cholesterol
0mg
0%;
Sodium
1060mg
1060%;
Total Carbohydrate
34g
34%
(Dietary Fiber
5g
5%
  Sugars
14g
14%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
270%;
Vitamin C
80%;
Calcium
20%;
Iron
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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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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