One caveat to anyone who makes this recipe, or who is thinking of making it: Hoisin sauce has a *LOT* of sodium, so BE CAREFUL how much you use, especially if you are concerned about your health (I have high blood pressure, so I am vigilant to this issue.). Many ingredients for Chinese foods have a LOT of sodium. I ended up using only one tablespoon, but that was enough for me. I used one-third cup of a bottled hot teriyaki sauce/marinade that I had on-hand already, the one tablespoon of hoisin sauce, added some cut-up carrots, broccoli florets, into the mix of my frozen bagged stir fry veggies (all by sight, as I didn't measure the veggies). I used two packages of ramen noodles (without the flavoring packet, to further avoid too much sodium). I must say, I really liked what the results tasted like! Thanks to Kraft for having such cool recipes for us. This one served as a great starting point for me, and I was able to adapt it to my needs and what I had already, enabling me to S
