Teriyaki Vegetable Stir-fry with Ramen Noodles

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

  • prep time 25 min
  • total time 25 min
  • ingredients 8
  • 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
  • 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.
  • 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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