Minutes Prep time: 20
Minutes Total time: 20
Servings: 4
Difficulty: Intermediate
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 information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 67 mg | 7% |
| Carbohydrate | 53 g | 18% |
| Cholesterol | 0 | |
| Total Fat | 16 g | 24% |
| Iron | 4 mg | 20% |
| Calories | 408 kcal | 20% |
| Sodium | 1196 mg | 50% |
| Protein | 11 g | 23% |
| Saturated Fat | 5 g | 24% |
| Sugars | 18 g | 2% |
| Vitamin C | 111 mg | 185% |
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
