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Edamame Stir-Fry Noodle Bowls

Edamame Stir-Fry Noodle Bowls

with Carrots, Napa Cabbage & Bok Choy

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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.

Tags:Easy PrepVeggieCalorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


2 unit


4 ounce

Shredded Carrots

4 ounce

Shelled Edamame


4 ounce

Bok Choy & Napa Cabbage

4 tablespoon

Sweet Soy Glaze

(ContainsSoy, Wheat)

1 ounce

Sweet Thai Chili Sauce


6 ounce

Ramen Noodles


1 tablespoon

Sesame Seeds

Not included in your delivery

1 teaspoon

Cooking Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories480 kcal
Fat15 g
Saturated Fat4.5 g
Carbohydrate76 g
Sugar10 g
Dietary Fiber30 g
Protein14 g
Cholesterol15 mg
Sodium1530 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Pot
Large Pan
Instructionsarrow up iconarrow up icon
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• 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.