- 1 small sweet red pepper, julienned
- 3/4 cup cut fresh green beans
- 3/4 cup thinly sliced fresh carrots
- 1/4 cup chopped red onion
- 1 tablespoon canola oil
- 1 package (3 ounces) ramen noodles
- 1 yellow summer squash, sliced
- 1 medium zucchini, sliced
- 1/4 cup chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon fajita seasoning mix
- In a large skillet or wok, stir-fry the pepper, green beans, carrots and onion in oil for 4 minutes. Meanwhile, cook noodles according to package directions (discard seasoning packet or save for another use).
- Add the remaining ingredients to the vegetable mixture; cook and stir until vegetables are crisp-tender. Drain noodles; add to vegetables and stir until blended. Yield: 4 servings.
Originally published as Veggie Noodle Side Dish in Taste of Home February/March 2009, p49
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Reviewed Mar. 8, 2011
"Made this for dinner tonight, and paired it with marinated chicken. Delish! I'm glad that there's some leftover for lunch tomorrow!"