Ingredients
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1 (8.8 oz) pkg vermicelli rice noodles
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1 tbsp canola oil
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1 (1 lb) pkg ground pork
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1 (12 oz) pkg frozen stir-fry vegetable mix, thawed
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1/2 (12 oz) pkg frozen crinkle-cut carrots
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1 (15 oz) can baby corn, drained
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1/2 cup store-bought teriyaki sauce
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3 tbsp chopped green onions
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Hot sauce, if desired
Steps
1
Heat a medium pot of water to a boil on high. Cook the vermicelli rice noodles according to package directions. Reserve ¼ cup cooking liquid, then drain in a colander.
2
Meanwhile, in a 12-inch skillet, heat the oil on medium-high. Add the pork and sauté 6–8 min., until pork is cooked through, stirring occasionally. To skillet, add the stir-fry mix, carrots, and baby corn. Cook 2–3 min., until warm.
3
To skillet, add noodles, teriyaki sauce, and ¼ cup reserved cooking liquid. Cook 1–2 min., stirring constantly. Garnish with the green onions and serve with hot sauce.
