Spicy Corn and Zucchini with Ramen Noodles


Serves: 3
Total Calories: 494

Ingredients

NOODLES
1 (3-ounce) package any flavor ramen noodle soup mix
SAUCE
1 teaspoon sugar
1 teaspoon cornstarch
1/4 to 1/2 teaspoon , crushed red pepper flake
1/4 cup water
2 tablespoons soy sauce
STIR-FRY
1 tablespoon oil
2 medium zucchini, cut into 1/4-inch-thick slices (2 cups)
\ medium onion, cut into thin wedges
1 garlic clove, minced
1 (14-ounce) can baby corn nuggets, drained, rinsed

Directions:

1. In medium saucepan, bring 2 cups water to a boil. Add noodles from soup mix boil 2 to 3 minutes or until noodles are tender. Drain cover to keep warm. (Discard seasoning packet or reserve for another use.)

2. Meanwhile, in small bowl, combine all sauce ingredients mix well. Set aside.

3. Heat oil in large nonstick skillet over medium heat until hot. Add zucchini, onion and garlic cook and stir 2 minutes. Reduce heat to medium-low stir in corn and sauce mixture. Cook 2 to 4 minutes or until vegetables are crisp-tender and mixture is bubbly and thickened, stirring frequently. Stir in cooked noodles.

Nutrition Information Per Serving: Serving Size: 1 1/2 cups * Calories: 180 * Calories from Fat: 70 * % Daily Value: Total Fat: 8 g 12% * Saturated Fat: 2 g 10% * Cholesterol: 0 mg 0% * Sodium: 710 mg 40% * Total Carbohydrate: 21 g 7% * Dietary Fiber: 4 g 16% * Sugars: 6 g * Protein: 5 g * Vitamin A: 10% * Vitamin C: 15% * Calcium: 6% * Iron: 10% * Dietary Exchanges: 1 1/2 Starch, 1 1/2 Fat or 1 1/2 Carbohydrate, 1 1/2 Fat

Nutritional Facts:

Serves: 3
Total Calories: 494
Calories from Fat: 191

This Spicy Corn and Zucchini with Ramen Noodles recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.


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