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Spicy Corn and Zucchini with Ramen Noodles |
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Serves: 3 Print this RecipePrep Time: 20 minutes - Yield: 3 (1 1/3-cup) servings NOODLES 1 (3-ounce) package any flavor ramen noodles soup mix SAUCE 1 teaspoon sugar 1 teaspoon cornstarch 1/4 to 1/2 teaspoon crushed red pepper flakes 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 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 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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