Teriyaki Vegetable Noodle Bowls

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

Prep: 20 min | Yield: 4 servings

Ingredients

• 2 (3 ounce) packets 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

Instructions

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 for 30 seconds.
3. Stir in broccoli and edamame. Pour in water, cover and cook for 2 minutes, until water has evaporated. Remove vegetables from pan and set aside.
4. Pour remaining 1 tablespoon oil, 1 teaspoon garlic and 1/2 teaspoon ginger into skillet. Stir in mushrooms and bell pepper; cook for 2 minutes, until tender.
5. Stir in snow peas, broccoli mixture, teriyaki sauce and cooked noodles. Toss until well combined and heat until sauce is bubbling, about 2 minutes.
6. Remove from heat and stir in green onions. Serve.

Nutrition

Per serving: 408 calories, 53g Carbs

Attribution

Recipe and photo used with permission from: Conagra Brands, Inc.