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Teriyaki Vegetable Stir-fry with Ramen Noodles

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By Betty Crocker Kitchens
Updated Nov 15, 2010
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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
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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

  • Step 
    1
    Separate bok choy leaves from stems. Cut leaves into 2-inch pieces; cut stems into 1/4-inch slices. Set aside.
  • Step 
    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.
  • Step 
    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

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;
*Percent Daily Values are based on a 2,000 calorie diet.

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