Teriyaki Vegetable Stir-fry with Ramen Noodles

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.

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Info
Use thick teriyaki baste and glaze for this recipe; it provides rich flavor and a nice sheen.
Healthy Hint
Bok choy's silvery-green leaves contain vitamin A and C, and calcium. Bok choy is a member of the cruciferous family of vegetables.
Serving Suggestion
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:

1 Serving (1 serving)
  • Calories 210
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 2g,),
  • Cholesterol 0mg;
  • Sodium 1060mg;
  • Total Carbohydrate 34g
    • (Dietary Fiber 5g,
    • Sugars 14g),
  • Protein 6g;
Percent Daily Value*:
    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.