Teriyaki Vegetable Stir-fry with Ramen Noodles
Teriyaki Vegetable Stir-fry with Ramen Noodles might be just the Japanese recipe you are searching for. This recipe makes 4 servings with 155 calories, 7g of protein, and 2g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. It works well as a side dish. A mixture of water, purchased teriyaki baste and glaze, bok choy, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 25 minutes. It is a good option if you're following a gluten free and dairy free diet.
Instructions
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.