Teriyaki Vegetable Noodle Bowl

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
  1. Cook noodles according to package directions. Drain, rinse and set aside.
  2. 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.
  3. 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.

Teriyaki Vegetable Noodle Bowl

Nutrition Information

Amount per serving
 
% Daily Value*
Carbohydrate
g 53
18 %
Cholesterol
mg 0
0 %
Total Fat
g 16
24 %
Iron
mg 4
20 %
Calories
kcal 408
20 %
Sodium
mg 1193
50 %
Protein
g 11
23 %
Saturated Fat
g 5
24 %
Sugars
g 17
2 %
Dietary Fiber
g 4
16 %
* Percent Daily Values are based on a 2,000 calorie diet.

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