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
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.
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 %
Vitamin C
mg
111
185 %
Vitamin A
iu
2554
51 %
* Percent Daily Values are based on a 2,000 calorie diet.
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