Add Asian flavors to your dinner with this stir-fried noodle and vegetable dish that's ready in 25 minutes.
Teriyaki Vegetable Stir-fry with Ramen Noodles
- Prep Time 25 min
- Total 25 min
- Servings 4
- Ingredients 8
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
Instructions
-
Step1Separate bok choy leaves from stems. Cut leaves into 2-inch pieces; cut stems into 1/4-inch slices. Set aside.
-
Step2Spray 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.
-
Step3Add 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
210
Calories
5g
Total Fat
6g
Protein
34g
Total Carbohydrate
14g
Sugars
Nutrition Facts
Serving Size: 1 serving
- Calories
- 210
- Calories from Fat
- 45
- Total Fat
- 5g
- 8%
- Saturated Fat
- 2g
- 10%
- Cholesterol
- 0mg
- 0%
- Sodium
- 1060mg
- 44%
- Total Carbohydrate
- 34g
- 11%
- Dietary Fiber
- 5g
- 20%
- Sugars
- 14g
- Protein
- 6g
% Daily Value*:
- Vitamin A
- 270%
- 270%
- Vitamin C
- 80%
- 80%
- Calcium
- 20%
- 20%
- Iron
- 20%
- 20%
Exchanges:
1/2 Starch; 1 Fruit; 1 1/2 Other Carbohydrate; 2 Vegetable; 1 Fat;Tips from the Betty Crocker Kitchens
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