Edamame Stir-Fry Noodle Bowls
with Carrots, Napa Cabbage & Bok Choy
Sometimes you’re not in the mood for rice, but you’re in the mood for stir-fry… when that happens: call in the noodle stir-fry! This one’s topped with protein-packed edamame, carrots, scallion, crisp bok choy, and cabbage. It's all cooked in a sweet chili soy sauce and garnished all over with sesame seeds. Get ready to twirl your fork (or chopsticks!) into this bowl at record speed.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Lime
2 unit
Scallions
4 ounce
Shredded Carrots
4 ounce
Shelled Edamame
(Contains: Soy)
4 ounce
Bok Choy and Napa Cabbage
4 tablespoon
Sweet Soy Glaze
(Contains: Soy, Wheat)
1 ounce
Sweet Thai Chili Sauce
(Contains: Soy)
6 ounce
Ramen Noodles
(Contains: Wheat)
1 tablespoon
Sesame Seeds
Not included in your delivery
1 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Bring a medium pot of salted water to a boil. Wash and dry produce. • Meanwhile, trim and thinly slice scallions, separating whites from greens. Quarter lime.
• Heat a drizzle of oil in a large pan over medium-high heat. Add carrots, scallion whites, and edamame. Cook, stirring occasionally, until veggies are softened, 3-4 minutes. • Add bok choy and cabbage. Season with salt and pepper. Cook until slightly softened, 1-2 minutes.
• Stir sweet soy glaze, chili sauce, and 1 TBSP butter (2 TBSP for 4 servings) into pan with veggies; bring to a simmer, then reduce heat to medium low.
• Once water is boiling, add half the noodles (all for 4 servings) to pot. Cook until tender, 60 seconds. TIP: Noodles overcook quickly; don’t cook more than 60 seconds! • Drain and rinse thoroughly under cold water, at least 30 seconds. (This stops the cooking and helps prevent sticky noodles.)
• Add drained noodles to pan with veggies and toss to combine; cook, 1-2 minutes. TIP: If sauce is too thick, add a splash of water. • Remove from heat. Stir in juice from two lime wedges (whole lime for 4 servings). Season with salt and pepper.
• Divide noodle stir-fry between bowls. Garnish with scallion greens and sesame seeds. Serve with any remaining lime wedges on the side.
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