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.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Separate bok choy leaves from stems. Cut leaves into 2-inch pieces; cut stems into 1/4-inch slices. Set aside.
- 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.
- 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 Facts : Calories 210, Carbohydrate 34 g, Cholesterol 0 mg, Fat 1, Fiber 5 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 serving, Sodium 1060 mg, Sugar 14 g
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Abena Tutuwah
[email protected]I'm not a big fan of teriyaki sauce, but this dish was still pretty good. The vegetables were cooked well and the noodles were chewy.
Larry Maxfield
[email protected]The sauce was a bit too salty for my taste, but overall this was a good recipe.
Asik Ahomed
[email protected]This recipe was easy to follow and the end result was delicious. I would recommend using fresh vegetables for the best flavor.
MD MOFIDUL ISLAM
[email protected]I made this dish last night and it was delicious! The vegetables were crisp and the sauce was flavorful. I would definitely make this again.
Ben Stuckey
[email protected]This teriyaki vegetable stir-fry with ramen noodles was a hit with my family! The sauce was flavorful and the vegetables were cooked perfectly. I especially loved the addition of the ramen noodles, which added a nice chewy texture to the dish.