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Veggie Noodle Side Dish Recipe
Veggie Noodle Side Dish Recipe photo by Taste of Home

Veggie Noodle Side Dish Recipe

Publisher Photo
I love to cook with fresh vegetables, especially when they're from my garden! Pair this colorful side dish with grilled chicken for a very easy meal.—Wendy Myers, Thompson Falls, Montana
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 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

Nutritional Facts

1 cup equals 173 calories, 7 g fat (2 g saturated fat), trace cholesterol, 471 mg sodium, 23 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 fat.

Directions

  1. 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).
  2. 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

Nutritional Facts

1 cup equals 173 calories, 7 g fat (2 g saturated fat), trace cholesterol, 471 mg sodium, 23 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 fat.

Reviews for Veggie Noodle Side Dish

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   (4)
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MY REVIEW
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!

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