Ramen-Veggie Lettuce Cups

Recipe

Main Dish
Ramen-Veggie Lettuce Cups

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User Rating

5 out of 5 stars
Rate it:
2 ratings

Recipe Data

4
Servings
15min
Prep
25min
Total

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Description

Ramen for lunch? Absolutely! Save yourself some sodium by eating these soy sauce-flavored noodles in a lettuce cup.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
2(3-oz. each) pkgs. soy sauce ramen noodle soup
1 ½ c.Hy-Vee Short Cuts fajita vegetables, chopped
2 tsp.Hy-Vee canola oil
12Bibb lettuce leaves
Hy-Vee sesame teriyaki sauce, for serving

Things To Grab

  • Saucepan
  • Colander
  • Small skillet

Directions

  1. Boil ramen in water (without seasoning) for 2 minutes; drain. Sprinkle with 1 teaspoon ramen seasoning; discard remaining seasoning. 

  2. Chop Hy-Vee Short Cuts fajita vegetables into bite-size pieces and stir fry in vegetable oil. Serve noodles and veggies in lettuce leaves. Drizzle with sesame teriyaki sauce, if desired. 

Nutrition facts

Servings

220 Calories per serving

Amounts Per Serving

  • Total Fat: 7g
  • Cholesterol: 0mg
  • Sodium: 140mg
  • Total Carbohydrates: 32g
  • Protein: 6g

Daily Values

0%
Iron 6%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 4%

Recipe Source:

Hy-Vee Seasons March 2020