Teriyaki Vegetable Noodle Bowl

Name: Teriyaki Vegetable Noodle Bowl
Prep time: 20 min
Total time: 20 min
Yield: 20
Cuisine: Japanese, Asian
Ingredients: 2 pkgs (3 oz each) dry ramen noodles, without seasoning packet; 2 tablespoons vegetable oil, divided; 2 teaspoons finely chopped garlic, divided; 1 teaspoon finely chopped fresh ginger, divided; 2 cups fresh broccoli florets; 1 cup frozen shelled edamame; 2 tablespoons water; 1-1/2 cups sliced fresh shiitake mushrooms; 1 cup sliced red bell pepper; 1 cup fresh snow peas; 2/3 cup P.F. Chang's® Home Menu Teriyaki Sauce; 2 chopped green onions

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A quick and easy vegetarian meal of crisp vegetables and noodles tossed with sweet and savory teriyaki sauce

20min. Prep Time

20min. Total Time

4 Servings

Ingredients

Directions

2 pkgs (3 oz each) dry ramen noodles, without seasoning packet
2 tablespoons vegetable oil, divided
2 teaspoons finely chopped garlic, divided
1 teaspoon finely chopped fresh ginger, divided
2 cups fresh broccoli florets
1 cup frozen shelled edamame
2 tablespoons water
1-1/2 cups sliced fresh shiitake mushrooms
1 cup sliced red bell pepper
1 cup fresh snow peas
2/3 cup P.F. Chang's® Home Menu Teriyaki Sauce
2 chopped green onions

Nutrition

Complete Nutrition Info

Cook noodles according to package directions. Drain, rinse and set aside.
Heat large skillet over medium-high heat. Add 1 tablespoon oil, 1 teaspoon garlic and 1/2 teaspoon ginger to skillet; cook 30 seconds. Stir in broccoli and edamame. Pour in water, cover and cook 2 minutes, until water has evaporated. Remove vegetables from pan and set aside.
Pour remaining 1 tablespoon oil, 1 teaspoon garlic and 1/2 teaspoon ginger into skillet. Stir in mushrooms and bell pepper; cook 2 minutes, until tender. Stir in snow peas, broccoli mixture, teriyaki sauce and cooked noodles. Toss until well combined and heat until sauce is bubbling, about 2 minutes. Remove from heat and stir in green onions. Serve.