Firecracker Chicken Ramen Stir-Fry

Name: Firecracker Chicken Ramen Stir-Fry with Edamame & Scallions
Total time: 15 min
Yield: 2
Cuisine: Asian
Ingredients: 1 unit Bell Pepper; 4 unit Scallions; 4 ounce Edamame; 4 tablespoon Sweet Soy Glaze; 2 tablespoon Hoisin Sauce; 1 unit Pho Stock Concentrate; 1 teaspoon Sriracha; 1 tablespoon Brown Sugar; 4.5 ounce Ramen Noodles; 4 ounce Red Cabbage and Carrot Mix; 2 teaspoon Cooking Oil; Salt; Pepper; 10 ounce Chicken Breast Strips

with Edamame & Scallions

Recipe Development TeamPublished on February 15, 2023

4.2

(255 customers rated)

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Calling all you heat-seekers and noodle fans—this one’s for you! In just 15 minutes, you’ll be enjoying a bowl of chewy ramen loaded with colorful stir-fried bell peppers, cabbage, scallions, carrots, and edamame. The secret ingredient? Our famous firecracker sauce! This rich, spicy, savory, sweet, salty, tangy AND vegan number our chefs dreamed up is sure to make tonight’s dinner one to remember.

Tags:

New

•Easy Cleanup

•Easy Prep

•Spicy

•Quick

•Protein Smart

Allergens:

Soy

•Sesame

•Wheat

The quantities provided above are averages only.

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

Total Time15 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Bell Pepper

4 unit

Scallions

4 ounce

Edamame

(Contains: Soy)

4 tablespoon

Sweet Soy Glaze

(Contains: Soy, Sesame, Wheat)

2 tablespoon

Hoisin Sauce

(Contains: Soy, Sesame, Wheat)

1 unit

Pho Stock Concentrate

1 teaspoon

Sriracha

1 tablespoon

Brown Sugar

4.5 ounce

Ramen Noodles

(Contains: Wheat)

4 ounce

Red Cabbage and Carrot Mix

10 ounce

Chicken Breast Strips

Not included in your delivery

2 teaspoon

Cooking Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories700 kcal

Fat15 g

Saturated Fat2 g

Carbohydrate96 g

Sugar32 g

Dietary Fiber9 g

Protein49 g

Cholesterol105 mg

Sodium1920 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.

Utensils

•Large Pot

•Large Pan

•Paper Towel

•Medium Bowl

•Strainer

Instructions

• Bring a large pot of salted water to a boil. Wash and dry produce. • Halve, core, and thinly slice bell pepper into strips. Trim scallions; cut crosswise into ½-inch pieces.

• Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper, edamame, and scallions; cook, stirring occasionally, until lightly browned, 4-6 minutes. Season with salt and pepper.

Rinse shrimp under cold water. Pat shrimp or chicken dry with paper towels and season with salt and pepper. Add shrimp or chicken to pan along with veggies; cook, stirring occasionally, until cooked through, 4-6 minutes.

• Meanwhile, in a medium bowl, combine sweet soy glaze, hoisin, stock concentrate, Sriracha, ¼ cup water, and 1 tsp brown sugar (be sure to measure—we sent more!). (For 4 servings, use ½ cup water and 2 tsp brown sugar.)

• Once water is boiling, add noodles to pot. Cook until tender, 1-2 minutes. • Drain and rinse noodles under cold water, 30 seconds.

• Add another drizzle of oil to pan with veggies. Add cabbage and carrot mix; season with salt and pepper. Cook, stirring occasionally, until softened, 2-3 minutes. • Add sauce mixture and drained noodles; toss to combine. Cook, tossing occasionally, until everything is coated in sauce, 2-3 minutes more.