TERIYAKI VEGETABLE STIR-FRY WITH RAMEN NOODLES

Teriyaki Vegetable Stir-fry with Ramen Noodles image

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

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

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