Cook soy sauce-flavor ramen noodles without seasoning according to package directions; drain. Rinse with cold water; drain.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
The only thing better than slurping up Ramen noodles is adding fresh veggies for a Ramen Veggie Stir-Fry.
Servings and Ingredients
Ingredients
Serves 3
| Quantity | Ingredient | Add |
|---|---|---|
| 3 (3-oz. each) soy sauce-flavor Ramen noodles | ||
| 1 tbsp. Hy-Vee canola oil | ||
| 1 fresh baby bok choy, cut lengthwise then crosswise | ||
| 1 ½ c. sliced baby bella mushrooms | ||
| 1 (1-lbs.) container Hy-Vee Short Cuts tricolor bell pepper strips | ||
| ⅓ c. hoisin sauce | ||
| ¼ c. water | ||
| 1 tbsp. Hy-Vee honey |
Things To Grab
- Stockpot
- Colander
- Large skillet
Directions
Heat canola oil in a large skillet over medium-high heat. Stir-fry bok choy, mushrooms, and Short Cuts tricolor bell pepper strips 2 to 3 minutes or until crisp-tender.
Combine hoisin, water, honey, and ramen seasoning packets. Add hoisin mixture to skillet; stir to coat vegetables and heat through. Serve over cooked Ramen noodles.
Nutrition facts
Servings
550 Calories per serving
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 0mg
- Sodium: 1720mg
- Total Carbohydrates: 81g
- Protein: 14g
Daily Values
0%
Iron 15%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 10%