Teriyaki Vegetables and Noodles
Ingredients
- 1 (14-oz) pkg rice noodles
- 2 (10.8-oz) pkg frozen broccoli, carrots, sugar snap peas, and water chestnuts
- 2 Tbsp vegetable oil
- 1½ cups teriyaki sauce
- 1 cup chopped lightly salted peanuts
- 3 green onions, thinly sliced
Instructions
- Cook noodles according to package directions.
- Meanwhile, cook vegetables in hot oil in a large skillet over medium-high heat 8 minutes or until lightly browned and tender. Stir in sauce, nuts, and onions; cook 3 minutes or until thoroughly heated.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
576
|
576
|
| Fat (g) | 18 | 18 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 12 | 12 |
| Carb (g) | 94 | 94 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 837 | 837 |
Budget Friendly Meal Plan
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