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Teriyaki Vegetable Noodle Bowl

Teriyaki Vegetable Noodle Bowl

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


  • 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


  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.

Servings: 4 | Prep time 20 min

Nutrition Information: 408 calories, 53g Carbs

Recipe and photo credit: Conagra Brands, Inc.

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